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Banana Ice Cream

1 qt. milk
2 1/2 c. sugar
1/4 c. flour
1/2 tsp. salt
4 eggs, slightly beaten
1 tbsp. vanilla
1 qt. half and half
5 bananas (extra ripe)

Scald milk. Mix sugar, flour and salt. Add enough to milk to sugar-flour mixture to make a thin paste. Stir paste into hot milk. Cook over low heat, stirring constantly, until mixture thickens slightly, about 15 minutes. Add hot mixture to eggs. Cool quickly in refrigerator. Do not allow to cool at room temperature. Add vanilla and half and half to mixture. Pour into freezer can. Fill only 2/3 full to allow for expansion.

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