Banana Ice Cream
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- count bananas
- g white sugar
- count garden lemon
- L water
Instructions
- Sieve the banana pulp and add the lemon juice.
- Boil the sugar in water five minutes, uncovered.
- Combine and freeze in the sorbettiera with plenty of ice and salt.