Strawberry-Banana Ice Cream

In my world, anything with fruit in it is automatically healthy. So I can totally assuage the ice cream guilt when I dish out a hefty bowl of this Strawberry-Banana Ice Cream (found on Crazy in Minnesota and originally from Sweet and Savory Eats).

I usually turn up my nose and any ice cream that doesn't contain chocolate, but this was really good (especially if you add chocolate syrup!). A perfect, fresh, "summery" ice cream!


When I was photographing this, Ryan wanted to "help." He took the shot below. Not too shabby for a two-and-a-half-year-old!


Ingredients

• 2 cups fresh ripe strawberries, stemmed and sliced (I used about a cup and a half, plus two sliced bananas)
• 3 tablespoons freshly squeezed lemon juice
• 1 cup sugar, divided
• 1 cup whole milk
• 2 cups heavy cream
• 1 teaspoon pure vanilla extract

Combine the strawberries with the lemon juice and 1/3 cup of the sugar; stir gently and allow the strawberries to macerate in the juices for 2 hours.

In another bowl, use a hand mixer to combine the milk and granulated sugar until the sugar is dissolved. Stir in the heavy cream, the vanilla and any accumulated juices from the strawberries.

Turn on your ice cream maker and pour the mixture into the frozen bowl. Let mix until thickened, about 25-30 minutes.

Add the sliced strawberries during the last 5 minutes of freezing.