6 large eggs
1 cup granulated sugar
2 cups evaporated milk
1 (4 ounce) box vanilla Junket ice cream mix
2 cups non dairy creamer
6 ripe bananas, mashed
Use at least a 4 quart old-fashioned ice cream maker or a modern ice maker according to manufacturer's instructions. If the bowl of the ice cream maker requires chilling beforehand, be sure to place the bowl in the freezer the night before.
In a large mixing bowl, whisk together the eggs and sugar until thoroughly combined.
In a large heavy saucepan, heat evaporated milk over medium-low heat until just barely simmering, stirring frequently. Turn heat to low.
Slowly whisk the egg/sugar mixture into the hot evaporated milk mixture, whisking constantly until well combined. Turn heat back to medium-low and continue to stir continuously until mixture thickens and coats the back of the spoon, about 8-10 minutes.
Remove from the heat.
Whisk in the vanilla junket and non dairy creamer.
Fold in the mashed bananas.
Pour mixture into the ice cream maker can.
Freeze according to manufacturer's instructions.
Once ice cream is frozen, serve immediately or spoon into a freezer-safe container and store in the freezer until ready to serve.