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.