Equipment
Ingredients
Custard Base
- 300 ml heavy cream
- 300 ml milk
- 1 vanilla bean, split lengthwise, seeds scraped
- 6 egg yolk, room temperature
Fruit Component
- 500 g strawberries, hulled and halved
- 100 g banana, peeled
Nutrition (per serving)
Method
Combine the heavy cream, milk, and vanilla seeds/pod in a saucepan and heat until the mixture just begins to boil.
Whisk the egg yolks in a large bowl until the color becomes pale.
Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, for 5 minutes or until the custard reaches 82°C (180°F) and coats the back of a spoon.
Remove the vanilla pod, transfer the custard to a clean bowl, and cover the surface with plastic wrap before chilling completely in the refrigerator.
Process the strawberries and banana in a food processor until the mixture is a smooth purée.
Stir the fruit purée into the chilled custard and churn the mixture in an ice cream maker for 30 minutes or until thick.
Transfer the churned ice cream to a freezer-proof container and freeze until solid, approximately 4 hours.
Chef's Notes
- For the best texture, ensure your ice cream maker bowl has been in the freezer for at least 24 hours before use.
- The natural sugars in the fruit provide the sweetness; ensure the fruit is fully ripe for the best flavor.
Storage
Freezer: 2 weeks — Keep in an airtight container to prevent ice crystals.
Reheating: Allow to sit at room temperature for 5-10 minutes before serving.
