Sometimes my recipes are developed because I have ingredients in my fridge that I want to use before they go bad. That is how this recipe came about. I had bananas ripen, blueberries waiting, and almond milk partially used. Previous I had made banana blueberry bread so why not make banana blueberry ice cream, I could imagine it would taste delicious. Luckily, I was right. I searched for a banana ice cream recipe and was inspired by this one from Aimee.
The idea to puree the blueberries came from Martha Stewart and the spread came from the original banana peanut butter swirl recipe. I was a little nervous making a cooked ice cream, it takes a little time but it makes a great base. After eating most of this ice cream over a week, we took the last bit, added milk and another banana, and made shakes; we had some delicious purple banana milk shakes. It was a fitting finish to the ice cream.
Banana Blueberry Swirled Ice Cream
2 cups almond milk
2 cups skim milk
1 1/2 TBS vanilla
5 egg yolks
1 cup sugar
2 ripe bananas (mashed)
1 cup blueberries
1/2 cup white sugar
1. In a large saucepan, put milks and vanilla. Heat over medium heat until small bubbles begin to form but do not bring to a boil. Remove from heat.
2. In another bowl, whisk with a hand mixer egg yolks until they start to lighten up in color, this will take a few minutes.
3. Add sugar and continue to whisk together.
4. Carefully add 1/4 cup of warm milk to eggs stirring the whole time until mixed. You don’t want to cook or scramble your eggs so do this gently.
5. Continue in this manner, 1/4 cup at a time, until half your milk is mixed in. Be very careful in this procedure.
6. Add the mashed bananas and mix in as best you can.
7. Put the banana, egg, milk mixture back in to the saucepan with the other half of the milk.
8. Cook the mixture on low heat until it reaches a temperature of 170 degrees and starts to thicken. I use an instant read thermometer. Once there remove from heat.
9. Pour the mixture into another bowl and let it sit on the counter until it stops steaming.
10. Place in the fridge to cool, at least an hour, but can be overnight.
11. Meanwhile, put washed blueberries and sugar into a blender and puree until it makes a fairly smooth mixture. Then spread on lined cookie sheet with wax paper. Place in freezer to harden and thicken.
12. Put your cooled banana mixture in to your ice cream maker and freeze according to manufacturer’s directions.
13. Put your banana ice cream into a freezer container with a lid.
14. Take your harden blueberries spread and pull off strips and mix into your ice cream.You can enjoy your ice cream now or place in the freezer to freeze more before eating. Eat within 2 weeks for best flavor.