Banana Ice Cream
1 1/2 c (360 ml) heavy cream
1 c (240 ml) whole goat milk
4 egg yolks
1/2 c (100 g) light brown sugar
2 ripe bananas
1 – 2 tsp (5 – 10 ml) vanilla extract
- In a medium pot on medium heat, slowly bring the heavy cream and milk to a boil.
- While it is heating, in a bowl mash the bananas with a fork. I like to then add the bananas and a tiny splash of milk or cream to the blender and pulse just to make it a bit smoother. Set side.
- In a small bowl combine the egg yolks and sugar. Whisk until the sugar is mostly dissolved. When the cream and milk have just boiled around the edges of the pot, remove from the heat. Slowly temper the egg mixture with the warmed cream and milk.
- Once tempered, add and combine the egg mixture into the cream and milk back into the pot, add the bananas, and return to a low/medium heat, stirring gently for a few minutes, preferably with a wooden spoon. The custard will be ready after about 5 – 6 minutes or when you run your finger on the back of the stirring spoon and the custard coats the spoon, leaving a clear line where you ran your finger.
- Prepare a medium bowl for the custard and a larger bowl with a small ice bath. Pour the custard into the medium bowl and place the bowl into the larger bowl with the ice bath bowl, stirring gently to cool. (If you are using a sieve, this is the point where you could strain your mixture).
- Once cooled, place covered in the freezer for 4 – 6 hours, stirring every hour or so to break up any ice crystals. Time may vary depending on the temperature of your freezer and the material of the bowl you use. I find ceramic bowls work best.