Banana Toffee Ice Cream by Michele, Plymouth

Ingredients:

• 100 g (3 1/2 oz) peeled bananas
• The juice of 1 lemon
• 100 ml (3 1/2 fl oz) double cream
• 1 tsp vanilla extract
• 150 ml (5 fl oz) sour cream
• 1x400 g/14 oz tin of condensed milk (caramelised) and
• 30 g (1 oz) plain chocolate (grated)

Puree the banana and the lemon juice together using a food processor until it is smooth.

Whip the double cream with the vanilla extract until it forms soft peaks.

Add the sour cream and the condensed milk (caramelised) and continue whipping until well combined.

Stir in the banana and chocolate.

Transfer to a container suitable for a freezer.

Cover the surface with greaseproof or foil and freeze overnight.

Make aprox 1 and a quarter pints.