Step 1: Flavor the milk
Pour the milk into a medium saucepan.
Add the lemon zest, vanilla sugar, and cinnamon stick.
Heat over medium heat, stirring constantly, until the milk comes to a boil.
Immediately remove from heat and let stand for 10 minutes.
Strain through a fine sieve into a clean bowl and set aside.
Step 2: Prepare the Pudding Base
Finely mash the banana in a bowl.
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until frothy.
Slowly stir in the flavored milk, stirring constantly.
Return the mixture to the saucepan and heat over medium-low heat, stirring constantly.
Cook until the mixture thickens and coats the back of a spoon (about 5 to 7 minutes).
Remove from heat and let cool to room temperature, stirring occasionally.
Stir in the lemon juice and sweetened condensed milk and beat until smooth.
Step 3: Stir in the Cream Ingredients
Whisk the ricotta in a bowl until smooth and add to the cooled pudding. Mix well.
Whip the cream in another bowl until stiff peaks form.
Gently fold it into the pudding and ricotta pudding mixture to create a light texture.
Step 4: Add the fruit and freeze.
Wash, hull, and finely chop the strawberries.
Carefully fold it into the ice cream mixture.
Transfer to a freezer-safe container with a lid.
Freeze for 2 hours.
Remove from the freezer and mix well to prevent ice crystals from forming.
Freeze for another 2 to 4 hours, until the ice cream is firm but still malleable.
Let stand at room temperature for 5 to 10 minutes before serving.
Enjoy! Perfect homemade ice cream!
