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Ingredients

• 3 cups whipping cream
• 1 cup milk
• 1 split vanilla bean
• 4 egg yolks, at room temp
• 1 cup superfine sugar
• 1½ lb bananas
• 6 tbsp strained fresh lemon juice
• 3 cup hulled strawberries
• ½ cup sugar
• 1 tbsp fresh lemon juice
• 8 whole strawberry
• 8 small fresh sprigs mint
  

1. Heat 1 cup cream, milk and vanilla bean in top of double boiler over barely simmering water until tiny bubbles form around edge of pan, stirring occasionally.
2. Turn off heat and let mixture steep 20 minutes. Reheat mixture until bubbles form.
3. Meanwhile, beat yolks with sugar in bowl of electric mixer until pale yellow and slowly dissolving ribbon forms when beaters are lifted.
4. Slowly beat in 1 cup milk mixture. Return to double boiler and cook, stirring occasionally, until custard leaves path on back of spoon when finger is drawn across, about 10 minutes.
5. Cool to room temperature. Remove vanilla bean.
6. Peel bananas and cut into 1" chunks. Puree with 6 tablespoons lemon juice in processor using on/off turns, stopping occasionally to scrape down sides of work bowl. Mix 2 cups puree into custard. Blend in remaining 2 cups cream.
7. Refrigerate mixture at least 2 hours, preferably overnight.
8. Transfer mixture to ice cream maker and process according to manufacturer's instructions.
9. Freeze ice cream in covered container for at least 3 hours.
10. For sauce: Puree 3 cups strawberries in processor until smooth. Strain through fine sieve into small bowl. Mix in ½ cup sugar with 1 tablespoon lemon juice. Cover and refrigerate.
    

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