cream 30% fat - 250 ml
bananas - 2 pcs
condensed milk - 50 ml
lemon juice - 1 tsp
yellow food coloring - 1-2 drops
Method
Peel the bananas, cut them into pieces, add lemon juice, and puree with an immersion blender.
Place in the refrigerator.
Pour cold cream into a cooled bowl and beat with a mixer until an airy stable mass is formed, add condensed milk and continue to beat with a mixer for another 10-15 seconds.
Add banana puree and a drop of food coloring to the resulting mass and mix well with a spatula so that the dye evenly colors the entire mass.
Transfer the finished mixture to a storage container and place in the freezer for several hours.
Or better yet at night.
There is no need to stir during the cooling process.
Let the cooled ice cream stand at room temperature for 5-7 minutes and place it in ice cream bowls.