Recipe courtesy of Sue Milliken and Susan Feniger
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6 servings



In a medium saucepan, bring the milk just to a boil over medium-high heat. Remove from the heat and allow to cool slightly.

In a mixing bowl, combine the eggs, sugar, and vanilla. Stir in 1/2 cup of the warm milk into the egg mixture, then pour all the egg mixture into the pan with the milk. Over medium low heat, whisking constantly until the mixture thickens slightly and will coat the back of a spoon. Do not allow to boil.

Place the bananas in a food processor and pulse to a smooth puree. Add the warm custard mixture and pulse 2 to 3 times, scraping down the sides of the bowl as necessary, until the mixture is evenly blended. Cool the custard to room temperature, then place in an ice cream maker and process according to manufacturers instructions. Serve in cups, covered with Uncle Bill's hot fudge sauce and garnish with a few raspberries and a sprig of mint.

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