400 g/14 oz/1 large can of evaporated
3 ripe bananas
15 ml/1 tbsp lemon juice
Caster (superfine) sugar
Whisk the evaporated milk until thick
and fluffy. Mash the bananas thoroughly with the lemon juice. Sweeten
to taste with caster sugar, then fold into the whipped milk. Turn into
a freezer-proof container and freeze for about 1 hour or until firm
around the edges. Whisk with a fork to break up the ice crystals.
Freeze until firm. Remove from the freezer 10 minutes before serving.