Banana Ice Cream

To make your own gourmet ice cream recipe at home it only takes about ten minutes. You can make a delicious homemade ice cream with just a few simple ingredients that can be found in most pantries and kitchens, namely whipped cream, bananas, lemon juice, sugar, and salt. Treat yourself, family and guests to a unique and lovely uniquely French treat dessert with your own version of banana ice cream. This recipe does not require for you to use an ice cream maker. It may not be as smooth and fine as commercial varieties, but it is still completely flavorful and luscious. To make sure it freezes as smoothly as possible pass the ingredients through a fine sieve.

Stirring the mixture after it has frozen for an hour and doing it a couple of times during the process of freezing is one trick to make the ice cream smoother and creamier. This way the sugar crystals that form which can make the ice cream grainy will dissolve. When making ice cream it is also important to whip the cream before adding it to the mixture. It should be as light and as fluffy as possible. To whip the cream until it foams and becomes puffy use a hand mixer or electric blender. This will help create a light and creamy banana ice cream.

Use freshly squeezed lemon juice for best results. It is best to use a citrus juicer to get the most juice out of a lemon. Using electric juicers are also ideal and can extract the juice efficiently. To release its flavor and loosen the juices roll the lemon using your palm over the top of the counter a few times before squeezing. While it is at room temperature it is best to juice the lemons rather than when it is chilled or has just came out of the refrigerator. To increase its temperature and extract more juice from it you can warm it up for 10 to 15 seconds in the microwave.

Ingredients

1 cup fresh whipped cream

4 peeled and mashed bananas

1 1/3 tablespoons lemon juice

1 cup white sugar

A few grains salt

1. Mix all the ingredients together in a large bowl.

2. Pass the above mixture through a sieve. Then freeze it in a freezer-proof, covered container.