With the weather really starting to hot up now I am putting my ice cream maker into overdrive! I made this recipe and it was devoured so quickly I had to make it again so I could grab a few shots before we tucked into the next batch of this rich and creamy fresh homemade strawberry banana ice cream.
I originally set out to make a fresh strawberry ice cream. But I had a couple of overly ripe banana’s staring at me from the fruit bowl begging to be used. And lets face it I have never hidden the fact that I am a little obsessed with banana on this blog!
So I decided the banana was going to be added in and boy was I glad. The sweet creamy banana undertone in this ice cream is out of this word.
It tastes like a creamy frozen smoothy 😀
Mashing the Strawberries
The first time I made this lovely ice cream I didn’t really mash the strawberries allowing the ice cream maker to break them down for me. While not too much of an issue the strawberries were frozen solid lumps when I came to eat it. By mashing them down a bit you have more of a ripple effect but not so lumpy. The choice is yours, but I recommend mashing them down a little.
Ice Cream Maker
This recipe is really designed for an ice cream maker, but by all means give it a go if you don’t have one. Just remember that you need to keep going back to the freezer every few hours to give it a good mixing with a fork to break up the ice crystals. Or give my no churn ice cream a go its a lovely rich creamy ice cream that requires no returning to the freezer! If you do have an ice cream maker check out my cookies and cream ice cream and easy mango sorbet recipes you are sure to love them.
I love all ice cream and this flavour is perfect for the summer. What’s your dream ice cream flavour?
- 250 grams fresh quartered strawberries, (1 cup once chopped)
- 115 grams + 2 teaspoons sugar, (1/2 cup and 2 teaspons)
- 300 millilitres milk - at least half fat, (1 and ¼ cups)
- 4 large egg yolks
- 300 millilitres single cream, (1 and ¼ cups)
- 2 teaspoons vanilla extract
- Pinch of salt
- 1 small ripe banana - mashed
- Chop your strawberries up and place them in a bowl and sprinkle them with the 2 teaspoons of sugar stir them up and place them to one side.
- In a medium sized pan over a medium heat, gently heat the milk till hot. Take it off the heat and place to one side.
- Place the egg yolks and the remaining sugar in your stand mixer or mixing bowl using an electric hand whisk and mix until slightly thickened and pale in colour.
- Add the warm milk to the egg yolk and sugar mix slowly blending until fully combined.
- Return the pan to a medium heat till small bubbles start to appear. Do not allow it to boil.
- Transfer to a medium sized bowl and stir in the cream, vanilla and salt. Transfer the bowl to the fridge and leave for at least 8 hours or overnight if possible.
- Prep you ice cream maker according to your manufactures instructions.
- Mash your ripe banana up and place to one side. Pour your cream custard into your ice cream maker and start churning.
- After 5 minutes add in the mashed banana and continue to churn. With your bowl of syrupy strawberries mash them down a bit with a folk until it looks like a lumpy mess.
- In the last 5 minutes of churning (I use the KitchenAid ice cream attachment and I found to get to this stage took 15 minutes) add the strawberries and continue to churn for a further 5 minutes.
- If you like soft scoop then dig in, if you like your ice cream a little firmer then transfer to a freezable container and freeze for at least another 3 hours.
- This ice cream will happily remain in your freezer for 3 to 4 months.