Banana Nut Ice Cream - cooking recipe

Ingredients

1 1/2 cups skim milk
1 1/2 cups fat-free half-and-half
2 eggs, beaten (I used egg substitute.)
1 cup sugar (or 1/2 cup sugar and 1/2 cup Splenda)
1/4 teaspoon salt
1 medium ripe banana
1/2 teaspoon vanilla
1/8 teaspoon nutmeg
1/4 cup chopped pecan pieces

Preparation

Combine the milk, half and half, eggs, sugar and salt in a medium saucepan.
Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon.
Refrigerate until mixture is thoroughly chilled.
Combine the cooled custard with the banana, vanilla and nutmeg in blender container, blending well.
Add the pecan pieces and pour into freezer container.
Freeze according to manufacturer's instructions.