Banana Ice Cream Recipe

• 4 x ripe bananas
• 1 Tbsp. lemon juice
• 7 ounce vanilla sugar
• 8 ounce lowfat milk
• 8 ounce evaporated skim lowfat milk orig was: whipping (heavy) cream

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

bananas, lemon juice, vanilla sugar, milk, milk

Taken from cookeatshare.com/recipes/banana-ice-cream-77170 (may not work)