1. 3 ½ cups cream base
2. 2 ripe bananas (should have little brown spots on it)
3. 2 tsp lemon juice
4. 1 tsp vanilla extract

Banana Puree:

1. In a blender or food processor combine bananas and fruit fresh pectin or lemon juice and puree.
2. Combine cream base, banana puree, and vanilla in a bowl and whisk until well combined.
3. Pour into the ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing.
4. Turn off the machine and pour into an ice cream container.
5. Cover and freeze for 8 hours or overnight.