Ingredients
5 C 1% milk – divided
4 egg yolks
2 (14-oz) cans FF sweetened condensed skim milk
2 C mashed ripe banana
2 T fresh lemon juice
2 T vanilla extract
3/4 C -FF double chocolate sundae syrup
1/2 C chopped pecans -- toasted
1/3 C maraschino cherries -- quartered
Combine 2 1/2 cups 1% low-fat milk and egg yolks in a medium heavy saucepan; stir well with a whisk. Cook over medium heat 10 minutes or until mixture thickens and coats a spoon, stirring constantly (do not boil).
Combine egg yolk mixture, remaining 2 1/2 cups 1% low-fat milk, and condensed milk in a large bowl, and stir well. Cover and chill completely. Add banana, lime juice, and vanilla to milk mixture; stir well.
Pour mixture into the freezer can of ice cream maker, and freeze according to manufacturer's instructions. Spoon ice cream into a large freezer-safe container; fold in syrup, pecans, and cherries. Cover and freeze 2 hours or until firm.
