There are two types of nice cream in this book. One is a soft-serve version, which you can whip up in an instant and enjoy straight away. The other is frozen and more akin to traditonal ice cream. It is whipped up in the same manner as the soft-serve version but then given a blast in the freezer to firm up so that you can scoop it (just as you would a regular ice cream).
Both versions are just as good and incredibly simple to make. Go with whichever you prefer for whatever the occasion. It’s up to you to experiment and just have fun.
Use ripe bananas that are ideally at the stage just before they turn really spotty and overripe. It gives a better overall taste to nice creams, and they are a lot easier for your body to digest.
All the recipes in this book that list ‘peeled and frozen’ bananas assume they are prepared using the freezing method on the opposite page.