Banana and Honeycomb Ice Cream
A yummy variation on the Banana Ice Cream recipe from last month. Banana and Honeycomb Ice Cream (Amines, Low Salicylates, Low Glutamates) 3 Ripe bananas Approx. 70g honeycomb Peel the bananas and wrap them in glad wrap. Place in the freezer overnight. Remove the bananas from the freezer and stand at room temperature for 20 minutes then roughly chop. Chop the honeycomb into smallish pieces. Place the bananas into a food processor and whiz until they becomes thick and creamy, adding the honeycomb once the bananas start to become creamy. Refreeze and allow to soften for 20 minutes before serving. Banana and honeycomb ice cream (slightly melted)
