- 6 (approximately 2¼ LB) ripe, or just overripe bananas (peeled)
- 1 TBS fresh squeezed lemon juice
- ¾ C light corn syrup
- 1 vanilla bean (scraped) (or 1 TBS vanilla extract)
- 1½ C heavy cream
- Place the bananas in the freezer and freeze at least overnight. Remove the bananas from the freezer and allow to thaw for 45 minutes to 1 hour.
- Place the bananas in the bowl of your food processor, along with the lemon juice, and process for 10 to 15 seconds.
- Add the corn syrup and vanilla bean seeds (or extract) and turn the processor on. Slowly pour in the heavy cream. Process until smooth.
- Chill the mixture in the refrigerator until it reaches 40 degrees — approximately 3 to 4 hours.
- Transfer the mixture to an ice cream maker and process according to the manufacturer’s instructions (typically 20 to 30 minutes).
- Place the mixture in an airtight container and freeze for 3 to 6 hours before serving, overnight is better.
Yields ~2 QT.