Banana Ice Cream

Photo: flickr user citymama

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

* (Made by burying 3 or 4 vanilla pods in a container of sugar for at least a week)

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.

Stir in the cream, then immediately freeze in a freezer-proof container.

Either still-freeze or use an ice-cream making machine.

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.

(makes about 1 litre)

NOTES : Make sure you use ripe bananas for this. Wait until they about two-thirds black and the flavour will be good.