Banana Bluebery Swirled Ice Cream
Flavorful ripe bananas, healthy sweet blueberries come together in a creamy custard base for a smooth and sweet banana blueberry swirled ice cream.
Equipment
- Ice Cream Maker
- Large Mixing Bowl
Ingredients
Banana Blueberry Swirled Ice Cream
- 2 cups milk (almond or whole)
- 2 cups heavy cream
- 1 1/2 TBS vanilla extract
- 5 large egg yolks
- 1 cup sugar
- 2 ripe bananas (mashed)
- blueberry spread*
Blueberry Spread
- 1 cup blueberries (washed and dried)
- 1/2 cup sugar
Instructions
Banana Blueberry Swirled Ice Cream
- Freeze the insulated bowl
- Peel bananas and mash until smooth
- Separate egg yolk from egg whites, place egg yolks in a large bowl
- Beat egg yolks for a couple of minutes, stir in 1 cup sugar until smooth
- Pour cream, milk, and vanilla into a saucepan, warm to a simmer but not a boil, stirring regularly
- Take 1/4 cup of the warm milk and stir into eggs, stirring constantly - repeat with 1/4 cup at a time, stirring in, until half of the warm milk has been added to the eggs
- Mix in the mashed bananas with the eggs and milk
- Add eggs/milk/banana into the saucepan with the remaining milk
- Stirring constantly and over medium low heat, warm the mixture until it reaches a temperature of 170 degrees, about 10 to 15 minutes
- Remove from stovetop and pour into another bowl with lid, cool until steaming stops
- Cover and place in fridge for miniumun of 1 hour and up to overnight
- With all cold ingredients, add banana custard to ice cream maker following manufactor's instructions, until ice cream is thicken and creamy about a soft serve stage
- Stop ice cream maker and remove mixing arm
- Using a spatula add a section of the hardened blueberry spread to the ice cream, swirling in. Repeat until all blueberries are swirled in
- Scoop into a frozen ice cream container, smooth, cover with plastic wrap against the top of the ice cream
- If using a bread pan, cover with foil. If using an ice cream container cover with lid
- Place in freezer and freeze ice cream for 2 to 4 hours before serving
- Ice cream is best eaten day of preparation or 1 to 2 days after
Blueberry Spread
- Add washed and dried blueberries to a blender or food processor
- Add 1/2 cup sugar
- Blend until pureed
- Place parchment paper on a sheet pan
- Smooth blueberry puree over parchment paper, cover with plastic wrap
- Freeze for a miniumun of 2 hours