Bananas Double

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 1 lb. (450 g.) very ripe bananas, peeled
  • 1 lemon


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