Raspberry-Banana Ice Cream

3 (3 ounce) boxes raspberry gelatin
3 to 4 medium size bananas
2 cups granulated sugar
2 cans Pet milk
Whole milk (to fill if needed)

Custard:
1 quart milk
1 cup granulated sugar
3 egg yolks, beaten
2 tablespoons cornstarch
Dash of salt

Mix sugar, egg yolks, cornstarch and salt, adding a little milk to make a smooth paste. Bring 1-quart of milk to boiling point and pour paste in slowly, stirring constantly and cooking only long enough to coat the spoon. Remove from heat, cool and refrigerate until cold.

Dissolve in a little boiling water (1/2 cup) the raspberry gelatin. Mash bananas. When ready to freeze, pour the cold custard into 1/2 gallon freezer; add raspberry gelatin, mashed bananas, 2 cups sugar and 2 cans Pet milk, filling to 3/4 full with needed amount of whole milk. Last, fold in the stiffly beaten egg whites.