Banana Pecan Ice Cream

"You won't need an ice cream freezer--"

2 large ripe bananas, mashed (1 cup)
2 teaspoons lemon juice
1/4 teaspoon salt
1/3 cup milk
1 teaspoon vanilla
2 egg yolks
2 egg whites
1/4 cup sugar
1 cup whipping cream
1/2 cup toasted chopped pecans

In large bowl, combine bananas, lemon juice, and salt; add milk and vanilla. In small mixer bowl, beat egg yolks at high speed of electric mixer for about 5 minutes or until thick and lemon-colored. Add to banana mixture. Wash beaters thoroughly. Beat egg whites to soft peaks (tips curl over). Gradually add sugar, beating at high speed until stiff peaks form (tips stand straight). Beat whipping cream to soft peaks. Fold beaten egg whites and whipped cream into banana mixture; fold in nuts. Pour into an 8x8x2- or 9x9x2-inch pan. Freeze several hours or overnight.--Charlotte Adams, Detroit, Mich.

Serves 8 to 10.

[recipe on the back of “Swiss Nut Torte,” clipped from “Better Homes and Gardens”]