Strawberry Banana Ice Cream

Smash the banana in a bowl with a fork until you form, well, a goo. Add the lemon juice to the banana goo. Set aside.

In a medium-sized bowl whisk the eggs until they are light and fluffy. Slowly add in the sugar and continue whisking until everything is completely combined. Add the whipping cream and milk, and continue to whisk. Stir in the banana mixture.

Pour the mixture into your prepared ice cream maker and follow your machine’s instructions.

Once the ice cream is close to being ready, add the diced strawberries and gradually add the jam one tablespoon at a time into the vortex of delight. Next up, add the crushed shortbread cookies and finish churning.

Transfer the ice cream to a 1 quart freezer safe container (I got approximately 3/4 quarts of ice cream out of this batch, but I guess anything can happen). Keep it in the freezer for about an hour before serving.

Recipe yields 3/4 quart to 1 quart of ice cream.