Strawberry Banana Ice Cream

Yields 5 cups.

Note: Your ice cream maker bowl should be frozen ahead of time. If you do like I do and leave it in the freezer all the time, it’s always ready to rock and roll.

Place bananas and strawberries in a food processor. If you don’t have one chop by hand. In your food processor pulse the strawberries and bananas until chopped finely. Set aside.

Now add milk, sugar and salt into a bowl and whisk. You can use a stand mixer with whisk attachment. Now add the cream and vanilla and fold in. If using a stand mixer just mix on low for a couple of minutes.

Now you can add the strawberry and banana mixture you set aside. Just let it mix for a minute or two.

Now cover the bowl with foil or plastic wrap and stick in the fridge for at least 2 hours. (I use an elastic band to keep the plastic tight).

Remove the mixture from fridge and pour into your frozen ice cream maker bowl.

Turn the machine on and let the machine mix it for about 15 to 20 minutes. It should be thickened when ready.

It should be ready to eat now or if you are serving it later, stick it in the freezer. Just remember to take it out 10 or 15 minutes before serving so it is easier to scoop out.

Serve with a smile.