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Mix well. Pour the mixture back into the saucepan and heat gently, stirring
frequently. Do NOT bring to the boil. After several minutes it will start to
thicken into a custard. At this point remove the pan from the heat and leave
the mixture to cool.
When the custard has cooled, transfer into a chilled bowl and refrigerate to
chill further (overnight or for 3 hours minimum).
When the custard is thoroughly chilled, pour the double cream into a separate
mixing bowl and whip until slightly fluffy. Stir the whipped cream into the
chilled custard mixture. Stir into this the vanilla extract.
The mixture is now ready to transfer to the ice cream maker and freeze
according to the manufacturer's instructions.
Serves 8-10
Mixing time in the ice cream maker 25-30 minutes
Banana Ice Cream
A creamy, easy ice cream recipe using fresh bananas. Ideal for when you
don't have time to make a custard base.
Ingredients:
3 ripe bananas
¾ pint (375ml) double cream
3oz (75g) sugar
Method:
Peel and chop the bananas into chunks. Place in a mixing bowl and mash
well. Stir in the cream and then the sugar. Mix well. Chill in the refrigerator for
2-3 hours.
Transfer the mixture to the ice cream maker and freeze according to the
manufacturer's instructions.
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