Eggless Banana and Cardamom Ice Cream Recipe

First, combine the 250 grams banana slices, 200 ml milk, and 1 tablespoon cornflour in a blender. Pulse until you have a completely smooth puree.

In a large saucepan, set over a very low flame, combine the 600 ml double cream, the banana puree, 1 1/2 cups caster sugar, 1 1/2 teaspoons vanilla extract, and the seeds scraped from the 1 vanilla pod, along with the pod itself. Whisk gently from time to time as it heats. Once the mixture starts to thicken, whisk more frequently to prevent it from sticking to the bottom. Continue to simmer gently until it's thick enough to coat the back of a spoon.

Stir in the 1/4 teaspoon cardamom powder and any food coloring you might be using, mixing thoroughly. Allow the mixture to cool completely, then transfer it to a freezer-safe container. Cover it with a lid and place it in the freezer.

For the first two hours of freezing, remove the container from the freezer every 30 minutes and whisk it well. This helps break up any ice crystals that form, ensuring a smoother ice cream. After those two hours, let the ice cream freeze undisturbed for another 3-4 hours, or until it's completely solid.