Once again I'd like to thank all of my readers and followers for supporting me over the many years. This year brings a big change to Kitchen Exile's website. I've begun the task of translating all my 400+ recipes into French, so for those of you viewing the site in English, you'll start to notice that there are two versions of recipes. In time I hope to provide the ability to select your language (French or English) when viewing the site, so you'll just see your preferred language. This will take some time, so please bear with me. 

 
3 very ripe bananas peeled and pureed
2 egg whites
Pinch of table salt
100g sugar
50ml water
100ml cream lightly whipped


Mix the cream and the banana puree together using a stick blender and place in the fridge
In a clean pan pour in the sugar and water and start to bring to the boil until it reaches 120c
At the same time the sugar is on start to whisk your egg whites until firm
Once the sugar has reached temp, continue whisking the eggs and pour the sugar syrup into the egg whites, try and avoid getting it on the whisk
Continue whisking until the egg whites have cooled down
Mix the egg whites with the banana and cream
Set your ice cream maker up and select the ice cream function and set the paddles going, pour the mixture into the bowl and start to churn