To make the ice cream, liquidise the bananas with the rind and juice from the lemon.
Boil the sugar with a teacup of water until softball on the thermometer.
Whisk the cream, as it starts to thicken add the glycerine and the banana purée, continue to whisk till thick.
Pour the sugar syrup onto the eggs and whisk till thick and creamy and cool. Fold into the cream mixture. Place into ice cream machine or deep freeze.
To make the bananas en papillote,
© 1984 All rights reserved. Published by Jon Croft.