Banana Cream Ice (Crème de Bananes)

Ingredients

• 6 whole raw ripe bananas (Choose bananas that are fully ripe — yellow with a few brown spots — for the best flavour and easiest mashing.)
• 2 lemons (juice of) lemon juice (Freshly squeezed. Roll the lemons firmly on the countertop before cutting to extract more juice.)
• 2 oranges (juice of) orange juice (Freshly squeezed. Use sweet oranges for best results.)
• 1 glass (approx. 60 ml / 2 fl oz) curaçao (A sweet orange-flavoured liqueur. One standard wine glass is approximately 60 ml.)
• 1 pint (approx. 570 ml) sweetened cream or custard (Use lightly sweetened double (heavy) cream, or a prepared vanilla custard. The cream or custard should be cold before adding.)

Instructions

1. 1Peel all 6 ripe bananas and break them into chunks. Place them into a large bowl. Using a fork, potato masher, or the back of a large spoon, mash and work the bananas thoroughly until you have a smooth, lump-free pulp. The riper the banana, the easier this will be. Continue mashing until no large chunks remain — a smooth consistency will give you a better-textured ice.
2. 2Squeeze the juice from 2 lemons and 2 oranges, removing any pips. Pour both juices over the mashed banana pulp. Add 1 glass (approximately 60 ml) of curaçao. Stir everything together well with a spoon or spatula until fully combined. The citrus juices will help prevent the banana from browning and will brighten the overall flavour.
3. 3Place a fine-mesh sieve over a clean large bowl. Pour the banana and citrus mixture into the sieve in batches and press it through firmly using the back of a spoon or a silicone spatula. Work the pulp around the mesh in circular motions to push as much liquid and smooth purée through as possible, leaving behind any fibrous strands or stringy bits. Discard what remains in the sieve. This step replaces the traditional 'tammy cloth' (a fine woollen straining cloth) and gives the mixture a silky, smooth consistency ideal for a cream ice.
4. 4Pour 1 pint (approximately 570 ml) of cold sweetened cream or cold prepared custard into the strained banana mixture. Gently fold and stir the two together with a large spoon or spatula until the mixture is completely uniform in colour and texture. Taste the mixture — it should be sweet, fruity, and fragrant. The mixture is now ready to freeze.
5. 5Pour the finished mixture into a shallow freezer-safe container or a loaf tin. Cover with a lid or tightly with cling film (plastic wrap). Place in the freezer. After 1 hour, remove and stir the mixture vigorously with a fork, breaking up any ice crystals that have formed around the edges and bottom. Return to the freezer. Repeat this stirring process every 30–45 minutes for approximately 2–3 hours total, until the ice is fully frozen and has a smooth, scoopable consistency. Alternatively, churn in an ice cream machine according to the manufacturer's instructions for a smoother result. Serve as a dinner, dessert, or supper ice.