Combine 1 cup soy milk, sugar and egg replacer in heavy saucepan, stir well with a whisk.
Place over medium heat, stirring constantly. Cook for 8 minutes or unitl mixture reaches 180 °F and is slightly thickened (do not boil). Remove from heat.
Pour custard into cool bowl; place over ice water (I put it in the fridge) to cool completely. Combine 1/2 cup milk, dry milk and vanilla. Stir in custard, banana and syrup. Cover and chill.
Pour mixture into the freezer can of an ice cream freezer and freeze according to manufacturers instructions. Spoon ice cream into freezer safe container, cover and freeze one hour until firm.
Yield 3 1/2 cups (serving size 1/2 cup)