Banana Ice Cream

The texture and flavor of ripe bananas if often compared to that of ice cream, and yet Americans rarely walk their favorite fruit down that frosty path. Here's an easy way to fix that.

Banana Ice Cream

Ingredients:
2 1/4 pounds ripe bananas, about 6
1 tablespoon lemon juice, freshly squeezed
3/4 cup light corn syrup
1 vanilla bean, split and scraped
1 1/2 cups heavy cream

Instructions:
Freeze the bananas, unpeeled, for at least 2 hours or up to overnight.
Thaw bananas for 45 minutes to 1 hour, then peel and puree along with the lemon juice in the work bowl of a food processor for 10 to 15 seconds. Add the corn syrup and vanilla bean seeds and turn the food processor on. Slowly pour in the cream and continue processing until smooth.
Freeze until hardened.

*Feel free to also add peanut butter or chocolate chips.