Ingredients
-
4
unwaxed
lemons
, quartered and seeds removed
-
2 1/2 lbs (1kg)
granulated
sugar
-
5
ripe
bananas
, peeled
-
8 1/2 cups (2L)
fresh
lemon juice
Instructions
- Put the lemons, sugar and bananas in a food processor (it is easiest to do this in two batches). Pulse until mixture is coarse with very small bits of lemon peel still visible.
- Pour the mixture into a large bowl and stir in the lemon juice.
- Churn in an ice cream machine until frozen.
How To Make Ice Cream Sandwiches
Excerpted from River Café London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant by Ruth Rogers, Rose Gray, Sian Wyn Owen and Joseph Trivelli. Copyright © Ruth Rogers and Rose Gray 1995. Published in the United States by Borzoi Books an imprint of Alfred A. Knopf, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.
