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Deviant Tutti Frutti Ice Cream

Will work for TM5 or TM31 A vibrant burst of fruity goodness with tang from the citrus and berries, and sweet comfort from the banana all swaddled in thick velvet cream.
Course Dessert
Cuisine Canadian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2 litres
Author Valerie Lugonja


  • 125 g or one large fresh banana
  • 400 g frozen sliced strawberries
  • 1 L or 4 cups heavy cream (52% fat)
  • 2 trays of ice cubes
  • 360 g or 1 1/2 cups whole milk
  • 1/4 teaspoon of salt
  • 300 g or 1 1/2 cup sugar
  • 12 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 cup frozen orange juice concentrate
  • 250 g or 2 large fresh bananas
  • 800 g frozen sliced strawberries

Ingredients for 1/2 batch or one litre

  • 125 g or 1 large fresh banana
  • 400 g sliced frozen strawberries
  • 500 mL or 2 cups heavy cream (52%
  • 2 trays of ice cubes
  • 180 g or 3/4 cups whole milk
  • ΒΌ teaspoon of salt
  • 150 g or 1 cup sugar
  • 6-7 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 cup frozen orange juice concentrate


  1. Weigh heavy cream into large bowl (large enough to hold entire batch of ingredients); insert into larger bowl filled with ice cubes and set in fridge until needed
  2. Weigh milk, salt, and sugar into TM bowl; heat to 50 C for 10 minutes at speed 2-3 (time will vary depending upon the temperature of the ingredients when weighed into bowl)
  3. Insert whisk in TM bowl; set time for 18 minutes, temperature to 80 C and speed on reverse 2-3; add each yolk through the hole in the lid of the bowl to the all ready warm milk, one at a time, within 30 seconds of each other (there will be 15 minutes left when you are done)
  4. Add vanilla to custard and set aside; clean TM bowl thoroughly
  5. Weigh banana and strawberries into TM bowl; combine on turbo for 2 seconds 10 times
  6. Take refrigerated heavy cream out of fridge; stir frozen orange juice concentrate into it, over ice
  7. Stir pulverized berries and banana into heavy cream mixture
  8. Strain custard into heavy cream fruit mixture sitting on ice; stir over the ice bath until completely cool
  9. Refrigerate to chill thoroughly, preferably overnight
  10. Finish in an ice cream maker following manufacturer's instructions

Recipe Notes

I made 1/2 batch in this post so my photos represent 1/2 batch of this ice cream recipe which made about 36 small ice cream balls.