Monday, January 21, 2008

Banana Ice Cream

6 ripe sugar bananas
50 g pure icing sugar
1 lemon,
80 g liquid glucose
320 g double cream
100 g milk
Combine bananas, sugar, lemon juice and glucose with a food processor.
Stir in the milk and strain through a fine chinoise to remove the bitter seeds.
Stir through the double cream and churn immediately.

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