6 oz. reduced-fat or regular creamy peanut butter
2 tsp. vanilla extract
3 cups fat-free or regular half-and-half
2 T. banana liqueur
3/4 cup egg substitute or 3 whole eggs
3/4 cup sugar
14 oz. can fat-free or regular sweetened condensed milk
1 T. all-purpose flour
3 large bananas
Bake bananas in peel at 350 degrees F. for 30 minutes and allow to cool. In saucepan, cook peanut butter, 1 cup half-and-half, banana liqueur and egg substitute over low heat and whisking constantly for 7 minutes or until a thermometer registers 160 degrees F. Whisk in remaining 2 cups half-and-half, condensed milk and vanilla. Combine flour and sugar. Whisk into hot mixture until sugar dissolves. Chill mixture. Just prior to freezing, mash bananas with fork and stir into custard. Freeze in 4-quart freezer.
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