Banana Ice Cream Recipe

400 g/14 oz/1 large can of evaporated milk, chilled
3 ripe bananas
15 ml/1 tbsp lemon juice
Caster (superfine) sugar

Method:

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.