Yield: 2 quarts
|3 cups||Milk (do not use nonfat or lowfat)|
|3||3-inch-long strips orange peel (orange part only)|
|6 larges||Egg yolks|
|1 tablespoon||Vanilla extract|
|3||Ripe medium bananas (about 1 lb 5 oz), sliced|
|3 tablespoons||Fresh orange juice|
|1 tablespoon||Fresh lemon juice|
|Coarsely chopped walnuts|
Scald milk, sugar and orange peel in heavy large saucepan over medium heat, stirring until sugar dissolves. Whisk yolks in medium bowl until smooth. Gradually whisk in hot milk mixture. Return to saucepan. Stir over low heat until custard thickens and coats back of spoon, about 10 minutes; do not boil. Strain into large bowl. Stir in vanilla. Cool custard.
Puree bananas, orange juice and lemon juice in processor. Transfer to large bowl. Stir in custard 1 C at a time. Refrigerate until well chilled.
Transfer banana mixture to ice cream maker and process according to manufacturer's instructions. Freeze in covered container several hours. (Can be prepared 1 day ahead. If frozen solid, soften slightly in refrigerator.) Scoop into bowls and garnish with walnuts.
Bon Appetit/August/89 Scanned & fixed by Di and Gary