This post is about making homemade banana ice cream from those excess ripe bananas that are left unwanted in some households.
Introduction
I like ripe bananas as they have a very full flavour, and I am often confronted with surplus bananas that are rejected by those that insist on them being firmer and greener. I found that such bananas make lovely ice cream. It has a flavour that is reminiscent of ‘Barney Banana’ ice creams on a stick of my childhood.
Peter’s original product has been in and out of production over the years, since 1958, and throughout it has been made with real bananas. So the similarity of flavour is no surprise.
Recipe
Mash the ripe bananas with a fork in a flat bottom bowl.
Per banana, add 2 tspn of raw sugar, 2 heaped spns of full cream milk powder and mix thoroughly with a silicone rubber spatula.
After the mixing, add the juice of a medium lime or lemon. Use the equivalent of 1 medium lemon for about 3-4 bananas (This adds a nice flavour and acts as an antioxidant to prevent the banana flesh going brown). Mix in thoroughly.
Transfer the mix to freezer bags as described in cheap kitchen tricks- freezer bag filler. Place the bags of mix (within the holding bowl) into a freezer.
When stored this way a meal-size portion can be easily cut off the stick and the remainder can be returned to the freezer. The dissolved solid keep the ice cream soft enough to cut.
Tim
gge
