Homemade Strawberry and Banana Ice Cream
Homemade rich creamy ice cream flavoured with fresh strawberries and banana.
-10 servings based on 120 millilitres / 1/2 cup portions
fresh quartered strawberries
(1 cup once chopped)
+ 2 teaspoons sugar
(1/2 cup and 2 teaspons)
millilitres milk - at least half fat
(1 and 1/4 cups)
large egg yolks
millilitres single cream
(1 and 1/4 cups)
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.
Most of the time in this recipe is inactive time, chilling and freezing the ice cream.