Until now I've had very rigid thinking that ice cream has to start with a cooked egg custard in order for it to be top-notch. Not so here. I resisted the urge to add egg yolks as I usually do, basically as an experiment, and I was pleasantly surprised! This is some creamy ice cream! And what an unusual flavor--not quite banana, not quite citrus, but a recognizable, delicious blend of the two. With no cooked custard involved, this was a snap to make. I made this in six 1's in order to fit my Cuisinart Ice Cream Maker, adding an extra half banana, and used 2 parts cream to 1 part half and half. To ensure the best results, once mixed, refrigerate for several hours before churning. I'm so glad I tried this!
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Until now I've had very rigid thinking that ice cream has to start with a cooked egg custard...