Banana Ice Cream

It's been awhile, I know. . . but that's how the school year has been. I homeschool, and this year teaching all three kids for the first time has taken a lot of time and energy!

But the school year is over, and I wanted to share a recipe from our September/October downloadable magazine "I Want to Thrive!" that I have been enjoying on these hot summer days.

This is such a creamy recipe because you start by making a custard with eggs and honey. Waiting for that to cool in the fridge is the hardest part. (Though that doesn't take too long...you can even put it in the freezer to speed things up even more!) Once it does cool, combine the ingredients and pour into an ice cream maker and it is ready to enjoy in about half an hour! Not too hard. And definitely worth it! I made this yesterday and will enjoying it through the week.

Banana Ice Cream

Ingredients:

3/4 cup honey
3 eggs
3 medium speckled bananas
2 Tablespoons lemon juice
4 Tablespoons melted real butter
2 cups homemade SCD yogurt
3 teaspoons vanilla extract (with vanilla, water, and alcohol only; no sugaradded)

Directions:

In a saucepan over medium heat, constantly whisk the honey and eggs together until thick and starting to boil. Allow to cool. (Put in the fridge or even the freezer to cool even faster!)

Cut bananas into a food processor and add the lemon juice. Process until pureed. Or, alternatively, push bananas through a strainer and stir in lemon juice.

Combine egg mixture, bananas, butter, yogurt, and vanilla. Mix well with a whisk or electric mixer. Pour into a countertop electric ice cream maker and process for about a half hour, or until thick and creamy. Pour into a  freezer container with a lid and freeze immediately.

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(I have an ice cream maker similar to this one and love it! I've used it for years and it works great.)

I hope you're having a great summer!

~ Erin

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