There are plenty of reasons for wanting to stay forever in North Truro. For this city born and bred girl, fresh air and a view of Cape Cod Bay rank high up there. We'll be packing up to leave tomorrow, two days ahead of schedule, due to Hurricane Earl. Returning to New York City signals not only the end of summer and our family vacation. It also means back to school, which I seem to be dreading more than Isabella. Anyone familiar with elementary school homework understands.
One thing that might make the adjustment a bit easier is this recipe for strawberry banana ice milk. No ice cream maker required. No freezing time. Instant gratification, and you can use it to make breakfast sundaes too. How's that for looking at the cup half full? The idea for the best breakfast ever came while developing recipes for my Cuisinart blog.
Oh, and one last good tidbit of news—I'll be speaking at Blogher Food in San Francisco this October. Elana, Gaby and myself will be offering tips for writing and developing recipes. I'm looking forward to seeing some old friends and meeting new ones, so be sure to say hi if you're there too. For now, I'm going to enjoy these fleeting days before life goes back to the usual hustle and bustle.
Strawberry Banana Ice Milk
Makes about one pint
This soft-serve style ice milk has just a hint of sugar to balance the tartness of strawberries, making it light and easy on the tummy. You can also substitute almond or soy milk for a tasty vegan treat. Leftovers stored in the freezer will harden, but it easily reconstitutes with an additional splash of milk and quick pulse in the food processor.
2 cups frozen strawberries
1 frozen banana
1/2 cup reduced fat milk
1 teaspoon/6 grams sugar
Add all the ingredients to the bowl of a food processor or blender. Pulse until smooth and forms a soft-serve consistency. Serve immediately or freeze in a covered container (see instructions in headnote when serving from freezer).