Banana ice cream

This recipe is probably unsuitable for those trying to lose weight.

But if you look at the ingredients list of most commercial ice cream, you will most likely conclude that this is better.

Ingredients

1 US quart (not the same as a quart in the rest of the world) of yogurt - unsweetened, preferably organic
2 US cups (not the same as cups in the rest of the world) cream - preferably organic
1/4 US cup (not the same as a cup in the rest of the world) of raw organic honey
2 teaspoons of vanilla
3 organic eggs, lightly beaten
2 ripe bananas (preferably organic), peeled

I have used the American units here. Be aware that in American cookery books, a quart is only 32 fluid ounces. In the rest of the world it is 40 fluid ounces. An American cup is 8 fluid ounces.

Americans use a slightly different fluid ounce, but the difference is small and can be neglected.

Instructions

Set your juicer to homogenise the bananas. Then whisk everything together until it is smooth, pour into a freezing tray, then freeze for 2 hours. Remix using a fork or spoon then let the mixture sit until it is frozen.

Slice the frozen mixture into strips and feed it into the juicer, using the homogenise or "blank" plate that came with it.

Serve and enjoy!

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