There is no dessert better in the summer than homemade ice cream. Last year I caught this little beauty when it went on sale and I can make ice cream without bags of ice, rock salt, and hours of churning or waiting. And no mess. It’s like a miracle.
6 ripe bananas
4 Tbsp lemon juice
1 1/2 cup simple syrup (3/4 cup sugar and 3/4 cup water heated until sugar melts, then chilled)
1 1/2 cup heavy cream
Peel and slice bananas, then process bananas and lemon juice with immersion blender or food processor until smooth.
Add chilled simple syrup and cream.
Freeze according to ice cream maker instructions. For mine, you just dump it in and in an hour or less the sound of the ice cream maker will abruptly change. This means the ice cream is soft-set and ready or eat, or can be moved to the freezer if you prefer firmer ice cream.
If you haven’t yet bought a fancy-dancy ice cream maker here is the one I like. I bought mine on Amazon, but I think they carry it at Bed, Bath and Beyond as well. Uh-oh, it’s on sale for less than I paid for mine. I hate that.