What a pair! While bananas will continue to ripen after being picked, a strawberry will only ripen on the vine. Don’t pick too early!

  YIELD: 1 QUART

INGREDIENTS

• 3 cups fresh strawberries, hulled
• 1 medium-large banana
• 1 tablespoon lemon juice
• 1¼ cups sugar
• 1 cup water
• 2 teaspoons vanilla
• ¼ cup heavy cream

PREPARATION

1. Chop the strawberries and banana; place in a mixing bowl. Drizzle with the lemon juice and 2 tablespoons of the sugar. Cover and set aside while making the syrup.
2. Place the remaining sugar and the water in a small saucepan; stir over medium heat until all of the sugar is dissolved. Allow to cool.
3. Place the strawberry-banana mixture with the vanilla in a food processor, and purée until smooth. Stir into the sugar syrup.
4. In separate bowl, whip the cream to stiff peaks, then fold into the strawberry-banana mixture.
5. Add to ice cream maker and follow manufacturer’s instructions for freezing.