Crunchy Melody Cream Recipe

1 cup sugar
2 tablespoons all-purpose flour
¼ teaspoon salt
4 cups Half-and-Half
4 eggs — beaten
2 cups banana — mashed
1 tablespoon lemon juice — or lime or orange juice
1/4 teaspoon almond extract
3 drops yellow food coloring
1/2 cup toasted chopped almonds — or chopped filberts
or chopped pecans
¾ cup mini-marshmallows
11 ounce square semisweet chocolate — grated

Combine sugar, flour, and salt in saucepan. Gradually stir in Half-and-Half. Bring to boil and stir constantly over low heat. Simmer for 2 minutes. Add small amount of hot mixture to the eggs in separate bowl, mix well, and return egg mixture to saucepan. Simmer, stirring for 1 minute over low heat. Remove from heat and add banana, Juice, almond extract, and food coloring. Freeze in 2 freezer trays until firm around edges but soft in center. Turn into large chilled bowl. Beat until creamy and stir in chopped nuts, marshmallows, and chocolate. Return to freezer trays and freeze until firm.