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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 308 kcal
- Protein
- 7 g
- Carbohydrates
- 15 g
- Fat
- 25 g
- Fiber
- 2 g
- Sugar
- 10 g
- Sodium
- 46 mg
- Saturated Fat
- 14 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 278 mg
- Potassium
- 323 mg
- Calcium
- 130 mg
- Iron
- 1.0 mg
- Magnesium
- 25 mg
- Phosphorus
- 173 mg
- Zinc
- 0.9 mg
- Vitamin A
- 306 mcg
- Vitamin C
- 51 mg
- Vitamin D
- 2.5 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.32 mg
- Niacin
- 0.5 mg
- Folate
- 57 mcg
- Water
- 172 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
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.
Troubleshooting
Custard contains lumps or resembles scrambled eggs
Cause: The heat was too high or the eggs were not whisked fast enough during tempering.
Fix: Strain the custard through a fine-mesh sieve to remove the cooked egg bits.
Prevention: Use very low heat and whisk the hot liquid into the yolks extremely slowly.
Ice cream is icy rather than creamy
Cause: The custard was not chilled enough before churning or the churn time was too short.
Fix: Cannot be fixed once frozen; melt down, re-chill, and re-churn.
Prevention: Ensure the custard is completely cold (below 4°C/40°F) before adding to the ice cream maker.
Cultural Context
While ice cream has a long history, the development of sophisticated custard-based frozen desserts, known as 'crème glacée,' is deeply rooted in French culinary tradition. This recipe, with its emphasis on fresh fruit purées, reflects a modern approach to classic French patisserie, often enjoyed as a refreshing dessert after a rich meal.
