Fresh Banana Cream Ice Cream
Because it's impossible to ever buy the right amount of bananas to eat in a given week. No churn, no fuss, all sweet.
4 medium-sized [468 g] overly ripe bananas
1 can [14 ounces] sweetened condensed milk
2 teaspoon vanilla extract
1/4 teaspoon banana extract, optional
Tiniest pinch of salt
1 pint heavy cream
Using a hand mixer, whip the heavy cream to stiff peaks.
Using the same hand mixer, beat together the ingredients in the first bowl until mostly smooth. It's good to have some smaller chunks of banana so don't worry about the mixture being completely smooth.
Fold the banana mixture into the heavy cream while being careful not to deflate the whipped cream. Fold just until combined.
Pour the ice cream mixture into whatever vessel fits in your freezer; loaf pan, Tupperware, mixing bowl, etc. Freeze for several hours or overnight.