Strawberry Banana Ice Cream

1 pint of strawberries, cut up
1 very ripe banana
2 cups heavy cream
1/2 cup sugar
3 egg yolks
In a food processor or blender, combine the strawberries and the banana (I had cut up the strawberries the night before and added about 1/2T of sugar on them). Process until smooth.
In a saucepan, over medium heat, combine the cream and the sugar. Bring ...to a simmer. In a small bowl, whisk the egg yolks until smooth. Slowly whisk about 1/4-1/2 cup of the cream mixture into the yolks. Then slowly whisk the yolk mixture into the saucepan of the cream mixture. Bring the cream mixture back to a simmer. Continue to cook for about 4-6 minutes or until the mixture coats the back of a spoon.
Remove from heat. Stir in the strawberry banana mixture. Whisk until fully combined. Place in a bowl and place a piece of plastic wrap directly on top of the mixture (this prevents a skin from forming). Cool over night in the fridge or a few hours in the freezer (keep and eye on it and do not allow it to freeze). Once the mixture is fully cooled, place it in your ice cream maker and follow the instructions for your ice cream maker.
Enjoy.