Banana lime ice cream bars

Freeze overripe bananas; thaw when needed for a sweet puree.

Puree the bananas with lime juice and zest, and refrigerate.

For the creme anglaise, heat half and half, milk powder, sugar and honey to 95F / 35C.

Blend in the egg yolks and bring the mixture to 185F / 85C.

Pass the creme anglaise through a fine sieve over the banana-lime mixture and blend.

Cool completely over ice water and refrigerate overnight for a full-bodied ice cream.

Churn in an ice cream machine 20 to 30 minutes.

Freeze a couple of hours before scooping.

variation: for bars, spread evenly in a frozen 9.5 x 13 inch (24 x 33 cm) baking tray lined with plastic wrap, cover with wrap in contact and freeze overnight.