Banana Ice Cream
By: Anonymous
Published: Thursday, December 3, 2009 - 12:54am

Ingredients




4 ripe bananas
1 tablespoon lemon juice
7 ounces vanilla sugar
8 ounces milk
8 ounces evaporated skim milk orig was: whipping (heavy) cream

Preparation

1 * (Made by burying 3 or 4 vanilla pods in a container of sugar for at least a week) 2 Peel the bananas and cut into chunks. Put into a blender and blend with the lemon juice and sugar, until smooth. Add the milk, and process again, briefly. 3 Stir in the cream, then immediately freeze in a freezer-proof container. 4 Either still-freeze or use an ice-cream making machine. 5 If you wish to still-freeze, put the container in the freezer, and let the ice-cream freeze. When it is half-frozen (approximately 4 hours, but could be sooner or later depending on your freezer), take out the container, quickly run the contents through a liquidizer or food processor, and return to the container, and to the freezer. Repeat after another few hours. 6 (makes about 1 litre) 7 NOTES : Make sure you use ripe bananas for this. Wait until they about two-thirds black and the flavour will be good.