Because It’s Like a Law That You Have Ice Cream in the Summer …

and what day says “summer” better than July 4th. 


Strawberry-Banana Ice Cream

(original recipe from

2 cups heavy creamimage

1 cup whole milk (I used 2% and it worked just fine.)

2 tsp. arrowroot (This is a thickener like cornstarch but they are not the same so no substituting.)

2 egg yolks (Of course you should only consume raw egg that is absolutely fresh.  Save back and freeze the egg whites and you’ll have just what you need when it’s time to make Nana’s Banana Bread.)

1 large, ripe banana

1 cup strawberries

1/2 cup agave nectar

Mix cream, milk, agave and arrowroot.  Pre-chill in freezer for 20 to 30 min.  Peel and smash banana.  Puree strawberries including green leaves on top in a blender.  Whisk egg yolks in a small bowl.  Add chilled cream mixture and banana to strawberry puree.  Add to ice cream maker and follow the manufacturers instructions.


Happy Independence Day, America!