TaNkGiRly 的網路日誌

 I was on banana diet for about three weeks, lost a bit of weight, and thanks to that, we had awful lots of bananas in our house. While they are okay inside, their skin started having black spots. Steven, for some reason, refused to have any banana with black spots on the skin. I had to do something about those bananas.

 The lovely Google gave me the perfect answer: Banana Ice cream.

 It’s actually easier than you think. No special machine is necessary. This one I found doesn’t even need any egg. I did replace the condensed milk with just sugar (basically condensed milk is cooked milk with lots of sugar). A lot healthier, I reckon.

 However, a food processor or blender would be very, very helpful.

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 450 ml chilled cream

 ¾ white sugar/castor sugar

 1 lemon

 4 ripe not black medium-size bananas

1.              Whip cream into whipping cream. Gently fold in sugar. Put bananas and lemon juice in food processor and whiz into a smooth puree.
2.               Fold the fruit mix into the cream mix, and then spoon into an ice cream container.
3.               Freeze for 2 hours, then remove from freezer and use a spoon give it a brisk beat, bringing any crystals to the center. Freeze again till hard.
4.               Leave to soften a bit before serving.