Tuesday, July 5, 2011

Strawberry Banana Ice Cream

While it was hot hot hot in Salt Lake City this past weekend, the heat was mollified by staying indoors, in my parents' air-conditioned house. Returning home to the central peninsula, there was no escape from the >90 degree temperatures in my heat-trapping little cottage with no air circulation. What to do? Well, eventually I will buy a little electrical fan, but yesterday I decided to make ice cream.

Strawberry Banana Ice Cream
1 pint organic strawberries, cleaned and hulled
1 extra-large banana
1 1/2 C cream
1 1/2 C milk
1-2 tablespoons honey
1-2 tablespoons dark rum (optional)

Blend the fruit and milk in a blender until the fruit is neatly pureed. Add all the other ingredients and mix well. Process in an ice cream maker. Makes ~1 quart. Serve and beat the heat. Note: the small amount of honey combined with the fruit produces just a hint of sweetness, which is what I really enjoy these days. If you'd like a more traditionally sweeter ice cream, increase the honey to at least 1/4-1/3 cup. The rum need not be included, but having a little alcohol is handy to prevent the ice cream from freezing rock hard due to the lower sugar content.

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