Banana-Maple Ice Cream

1-1/2 C. 2% milk, divided
1/4 C. sugar
2 large egg yolks
1/4 C. nonfat dry milk powder
1 t. vanilla
1 C. mashed ripe banana (about 2 medium nanners)
1/2 C. maple syrup

Combine 1 cup milk, sugar, and egg yolks in a small heavy saucepan; stir well with a whisk. Cook for 8 minutes over medium heat, stirring constantly, or until mixture reaches 180° and is slightly thickened (do not boil). Remove from heat. Pour custard into a cool bowl; place over ice water to cool completely.

Combine 1/2 cup milk, dry milk, and vanilla. Stir in custard, banana, and syrup. Cover and chill.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Recipe found on http://www.recipezaar.com

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