Banana Ice Cream
- 3 ripe banana (Other flavours applicable)
- 2 cups fresh cream (any cream suitable for whipping)
- 2 cups milk
- 2 tsp vanilla essence
- 100 g granulated sugar
Mixing the ingredient for 2 minutes
Pour the mixture into a freezer container. Put the lid on and leave the container in freezer overnight, at least 12 hours.
NOTE: This is a HOME MADE ice cream without “anti-freeze” additives. When taking the ice cream out of the freezer, it will be solid (like ice) – just leave it in room temperature in 10-15 minutes to soften and then serve.
Propylene glycol, a cosmetic form of antifreeze, is added to commercial ice cream
Homemade ice cream has to be taken out of the freezer and softened on the table for a few minutes before you can scoop it into a bowl. Alternatively you can store the ice cream in a shallow, Pyrex baking dish as this makes it much easier and faster to scoop out.
Home Made Banana Ice Cream