This is a light-textured banana ice-cream which makes a refreshing end to a rich meal. It is extremely quick and easy to vtake. – ‘ k .v f m
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3 bananas, peeled and sliced
5 fl. oz. sour cream
2 teaspoons lemon juice
1 teaspoon sugar
3 egg whites, stiffly whipped
Place the bananas, sour cream, lemon juice and sugar in a strainer set over a large bowl and, with the back of a wooden spoon, rub the ingredients through the strainer until they form a puree. Alternatively, place all the ingredients, except the egg whites, in the jar of an electric blender and blend them until they form a puree.
Using a metal spoon, fold in the egg whites. Spoon the mixture into a freezer tray and place it in the frozen food storage compartment of the refrigerator for 2 hours.
Remove the ice-cream from the refrig-erator and beat it vigorously with a fork. Return it to the compartment of the refrigerator for 30 minutes or until the ice-cream has set. It is now ready to serve.