Banana ice cream à la Monet
This recipe actually really comes from the culinary notes of impressionist painter Monet (as set out in the book "Monet's Table" by Claire Joyce). Apparently, Monet liked to serve this ice cream during Christmas.
  • 500 ml (good 2 cups) milk
  • 5 egg yolks
  • 250 gram powdered sugar
  • 150 ml (about 0,65 cup) cream
  • 1 teaspoon potato flour
  • pinch of salt
  • 4 ripe, peeled bananas
  1. Bring the milk (and the pinch of salt) to the boil.
  2. In a bowl, mix together the egg yolks, the sugar and the potatoe flour. Stir with a wooden spoon until light and fluffy.
  3. Carefully and little by little, add the hot milk while whisking continuosly.
  4. Continue to cook until the ice cream base has thickened, making sure that the base does not boil [aim for the 'ideal' custard temperature of about 82-84º Celsius (180-183 ºF), even though Monet did not seem to use a thermometer ;-) . In all cases, the custard base is ready with it passes the Spoon-test. Take off the heat and let cool down.
  5. Peel the bananas, mash and sieve them.
  6. Mix the banana purée with the cold custard and the cream. Whisk it all together, then churn in your ice cream machine.
  7. Once churned, the ice cream should still be soft enough to be put in a mould of your choice [or, if you'd rather skip moulds, just put it in a 'normal' freezer-safe container]. Fill the mould, then cover with plastic film and put in the freezer for the "final freezing touch".
In case you have no ice cream machine
  1. If this is the case, you should put the ice cream in the mould straight ahead, put it in the freezer and return about every 30 minutes or so to churn the ice cream manually (using, for instance, a fork). Continue until the ice cream has settled in a nice way (see the post on still-freezing for more details).