Homemade Ice Cream (Banana or Cherry)

10 servings Prep: 15 m Cook: 15 m Total: 30 m Intermediate
Be the first to rate!
Homemade Ice Cream (Banana or Cherry)
Hot summer days, my Mom and I would get my children and make this homemade ice cream with bananas or cherries for them. It was great fun and the children had a blast churning this creamy custard-based ice cream with eggs and Pet milk.

Ingredients

10 servings
  • 1/2 gallon milk
  • 8 eggs
  • 4 tbsp cornstarch
  • 2 (12 oz) cans Pet milk
  • 1 tbsp vanilla
  • Maraschino cherries or bananas to taste
  • 1 cup sugar

Step-by-Step Instructions

  1. In a separate bowl, beat the eggs well. Mix the cornstarch and sugar together and add this mix to the eggs a little at a time. Put aside.
  2. In a heavy medium pan, scald the milk. Scald the milk by pouring the milk into a saucepan over medium-low heat, taking care to stir constantly, until bubbles just start to form around the edges and then remove from heat. Do not allow the milk to boil or burn.
  3. Add the egg and sugar mixture slowly to the milk, stirring constantly. Cook on a low fire for about 10-12 minutes until thick (has the texture of a creamy custard). Turn off the heat. Add the Pet milk, vanilla and banana (the riper the better) or cherries or any other fruit you choose. Allow the custard base to cool completely before using.
  4. Pour the cooled custard into your ice cream machine and follow the manufacturer’s instructions for churning, usually about 20-30 minutes until it reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze for 2-4 hours for a firmer texture.

Common Problems and Solutions

Q: Why did my custard curdle or scramble?

A: The eggs cooked too fast or got too hot. Always add the egg mixture slowly to the milk while stirring constantly, and keep the heat low. If you see any lumps forming, remove from heat immediately and strain through a fine-mesh sieve.

Q: Can I skip scalding the milk?

A: Scalding helps the custard thicken properly and creates a smoother texture. It's an important step for this recipe, but make sure to watch carefully and remove from heat before it boils.

Q: Why is my ice cream icy instead of creamy?

A: Make sure the custard base is completely cool before churning, and follow your ice cream maker's timing. The egg and milk fat content should give you a creamy texture, but churning too long or at too warm a temperature can cause ice crystals.

Tips and Techniques

For the best banana flavor, use very ripe bananas with lots of brown spots and mash them well before adding to the custard. If using cherries, chop them into small pieces so they distribute evenly. Always let the custard base cool completely in the refrigerator (ideally overnight) before churning for the smoothest texture.

Ingredient Substitutions

  • Pet milk (evaporated milk): Half-and-half or heavy cream
  • Maraschino cherries: Fresh cherries, strawberries, or peaches
  • Sugar: Honey or maple syrup

Equipment Needed

  • Ice cream maker
  • Heavy-bottomed saucepan
  • Whisk
  • Mixing bowls
  • Freezer-safe container

Historical Context

Homemade ice cream was a special summer tradition for Louisiana families, often made with hand-crank ice cream makers on the porch. This custard-based French-style recipe reflects Louisiana’s French heritage and creates a richer, creamier ice cream than simpler American-style recipes.