Because bananas contain serious amounts of both starch and pectin, they need no other ingredients to develop a creamy, custard-like texture. This ice cream is fine for everyone who is not allergic to bananas.
What's more, you don't need to dig out your ice cream maker for this recipe, since the single ingredient is frozen when you start.
|Banana ice cream with a sprinkle of cinnamon. Chocolate syrup is also good on this ice cream.|
enough thoroughly ripe bananas to process conveniently in your food-
processor: Ideally the skins should be turning brown. Thoroughly ripe
bananas are sweeter and their flavor is better developed. (See Bananas
in the Glossary)
Peel the bananas and freeze them thoroughly in a sealable container. (It is vital to peel them first. It's really hard to peel a banana after it's frozen.) Use the coldest part of your freezer to ensure the ice cream will come out as solid as possible.
Break the bananas into a few pieces each and put them into your food-processor. Put the container back into the freezer. A warm container can cause ice cream to melt a bit at first.
Process thoroughly, until smooth and creamy. This can take a few minutes: the bananas go through a few phases before arriving at an ice cream texture. Scoop into chilled container. Serve immediately as soft ice cream or put into freezer immediately.