Peel the bananas and purée with a masher in a bowl, or purée in a blender and transfer to a bowl. Add the lemon juice and curaçao and mix well. In a large bowl, whisk together the cream and sugar until it is half-whipped. It should be quite thick but not yet at piping consistency. Fold in the bananas just until combined.
Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and store in the freezer until serving.
© 2019 All rights reserved. Published by Weldon Owen.