Serves 6

4 ripe bananas (about 2 pounds/500 grams)

1 cup diced ripe strawberries, other sweet berries, or pitted cherries (see NOTE)

2/3 cup strawberry jam, and more for serving

1/2 pound/250 grams  mascarpone 

2 tablespoons vodka, gin, or any good fruit liqueur (like Grand Marnier)

Coarsely chopped pistachios for serving (optional)

In the blender mash the bananas with the fruits, then add the jam, the mascarpone, and vodka or liqueur,  and  blend a few more seconds to incorporate everything.

Transfer to a mold lined with plastic wrap; I prefer a long cake tin but you can make the ice cream in a round pan or in a bowl, if you like.

Cover with plastic wrap and freeze for at least 4 hours, or preferably overnight.

Take out of the freezer 10-15 minutes before serving, unwrap and transfer to a plate. Top with strawberry jam, sprinkle with pistachios, and cut pieces to serve.

NOTE: I had no fresh strawberries, and very few cherries, so I used 1/3 cup briefly hydrated dry cherries, which gave the ice cream a somewhat dull color; ‘like ZWAN canned meat,’ Costas said…

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