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 its 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 manufacturers instructions.
For the second batch, mix in pureed
strawberries. Its 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.