Now that banana prices have come down, it’s time to gorge on this fruit (err.. herb) that we’ve been denied so long. The prices aren’t back to reasonable levels, so some kind of special dish with intense banana flavour is needed. Here’s the perfect use for bananas as we come into warmer weather: icecream! It’s probably the world’s simplest icecream recipe, as well.
3 large, ripe bananas
300ml cream (thickened cream is fine)
395g can sweetened condensed milk (full fat – I haven’t tried skim)
This recipe is tolerant to variations in amounts of ingredients, so don’t be worried if not exactly as above.
Break up the bananas and drop into a food processor, then blend into pulp. If using a blender instead, add the cream and tip the blender from side to side to ensure bananas get to the blades. Don’t over blend.
Add the remaining ingredients and mix together, then pour into a freezer-safe container, at least 1L in size.
Place in freezer for at least 4 hours.