Preparation

• Wash and remove stems from strawberries. Place all strawberries (except the removed ones) and banana into a food processor or blender and puree until smooth. Set aside. Place egg yolks into a large mixing bowl and beat until nice and fluffy (they should lighten in color). Combine milk and cornstarch and mix well.
• In a medium saucepan, combine the milk and 1 cup heavy whipping cream with the sugar. Heat over medium-low and stir occasionally until the sugar is dissolved (do not bring to a boil). Remove from heat and stir in almond extract. Slowly and carefully pour the hot liquid into the egg yolks, whisking constantly so not to scramble the eggs. Pour back into saucepan and add the remaining cream (that has been mixed with cornstarch). Stir in pureed mixture. Reheat until nice and hot (but never boiling). Remove from heat and allow to cool to room temperature. Cover and chill in refrigerator overnight.
• When ready, prepare according to your ice cream maker's instructions. While the ice cream is mixing, cut the remaining strawberries into small pieces and within the last 5 minutes of mixing, add to your ice cream machine.
• Store in an airtight container in the freezer.