1 lb (450 g) ripe bananas
4 oz (120g) icing sugar
juice of 1 orange or 3 tablespoons rum
1/2 pint (280ml) double cream
Mash or process the peeled bananas with the icing sugar
and orange juice or rum. Whip the cream until it holds soft
peaks. Fold the banana purée into the cream.
Turn the mixture into a shallow freezer tray or
individual serving dishes
. Cover and still freeze without stirring, until firm.
Freeze in a sorbetière following the manufacturer's
instructions. Or still-freeze, vigorously whisking
the partially frozen ice at least once during the freezing process.
Enjoy your serving of delicious banana ice cream.