Patriotic Banana Splits 

4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar
2 teaspoons vanilla extract
2 cups pureed strawberries
2 cups pureed blueberries

Beat and mix together the egg yolks and sugar until thick. Separately, pour the milk into a saucepan and scald it (bring slowly up to boiling point).

Pour the hot milk into the egg yolks and sugar mix while continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens. DO NOT BRING IT BACK TO THE BOIL OR IT WILL PROBABLY CURDLE.

When you can see a film form over the back of your spoon it’s time to remove the saucepan from the heat. Leave to cool. If you have multiplied the base by three, then divide into 3 equal mixing bowls and cool. This is the custard base.

When the custard base is cold, take each batch and stir in the cream and then the vanilla extract, then transfer the first batch into an ice cream maker and freeze according to the manufacturer’s instructions.

For the second batch, mix in pureed strawberries. It’s good to leave a few chunks for texture in the ice cream. Refrigerate until ready to freeze. Then transfer that batch to the ice cream maker and freeze. For the third batch, mix in pureed blueberries, also leaving a few chunks for texture, and also refrigerate until ready to freeze. And then freeze the third batch.

After each batch comes out of the ice cream maker, freeze until it is hard enough to scoop and serve each flavor with sliced bananas for a fun, patriotic dessert.