The Truth on Banana Ice Cream

July ends with a note on home-made banana ice cream. August begins with an accelerated pace here: more time on my hands, more variety. But back to bananas.

The Donvier (see: Gadgets) made banana ice cream twice: once with bananas so ripe, they seemed a few steps away from making alcohol from them, and a second time with primly seasoned bananas.

I looked at one of the How To Ice Cream Videos, and decided this would do:

4 bananas
500 ml whole fat milk (the organic "Zuiver Zuivel" label with the pretty cows: best milk ever)
1 tablespoon of sugar

Mash the bananas with a fork until the chunks dissolve and the mixture gets creamy.
Add the milk and sugar and continue evening the mixture with a whisk or fork.
Pour mixture into ice cream maker and follow instructions until you get ice cream.

The overripe bananas produced a darker brown ice-cream with quite an overbearing taste. Not a good idea. Together with the special guinea pig that I prepared this for, I much preferred the ice-cream from normally seasoned bananas. But what really stood out too was the great milk taste. So the dairy one uses for Home-Made Heaven, be it cream or milk, has to be beyond reproach.