Place in a freezer-safe glass bowl or freezer bag. Freeze the banana pieces for at least 2 hours. Freeze until solid, at least 2 hours but ideally overnight. Pulse the frozen banana pieces in a small food processor or powerful blender. Transfer the frozen banana pieces into a small food processor or high-speed blender. Using a spatula, gently fold 1/3 of the whipped cream into the sweetened condensed milk. Gently fold in remaining whipped cream until fully combined. (Fold in any solids, such as nuts.) Pour mixture into a 9x5 loaf pan lined with foil or plastic wrap. Cover and freeze until firm, about 6 hours. 4. Use a Plastic Bag. Place the frozen banana pieces and any optional add-ins into the Thermomix bowl. Mix for 15 seconds, slowly working your way up to Speed 8. Scrape down the sides of the bowl and mix for a 1 minute, Speed 4, or until smooth and creamy. Serve immediately or store in the freezer until ready to serve. Place a fine mesh strainer above the bowl. In another separate bowl, beat four egg yolks. Place aside. In a saucepan, warm the remaining 2 cups of the half and half/ heavy cream, the sugar, two shots of the coffee, and the sea salt, in a medium saucepan using medium heat. First, mix the cream, half-and-half, and sugar in the bowl using the wire whisk. Continue mixing until the sugar has dissolved. If you are making vanilla or chocolate ice cream, whisk in vanilla or chocolate syrup now. Add any other liquid flavorings you might want. Put on your gloves and goggles. 2. In a bowl, whisk 2 eggs until light and fluffy. 3. Gradually whisk in 1 cup sugar. (this can be reduced if wanted - I've made some with 1/2 sugar and it still turns out fine.) 4. Whisk in 1 cup cream, 1 tsp vanilla, and a pinch of salt. 5. Whisk in the chocolate milk mixture. 1JrKM.

steps to make ice cream