DEBRA’S BANANA ICE CREAM

One of my mother’s best friends, Debra Buchannan, is not only the definition of a true friend but a wonderful cook. We’re always trading recipes with Debra! She and my mother walked in the three-day, sixty-mile Susan G. Komen Memorial breast cancer walk a few years ago in honor of my mother’s mother, who died of breast cancer. They covered twenty miles a day for three days in a row. That’s amazing! They have too many stories to count from those three very grueling days—some hilarious and some incredibly painful—but they ended with an even deeper friendship to show for it.

If you know you’re going to make this ice cream—and truth be told, a day like that doesn’t sneak up on you—put everything except the bananas in the refrigerator the night before. (The bananas can go into the fridge also, but don’t be alarmed if this makes the skin go black!) When you’re ready to churn the ice cream, just pour the milks and vanilla into freshly smashed bananas.

Makes 4 quarts

1 CUP SUGAR

1 QUART WHOLE MILK

TWO 14-OUNCE CANS SWEETENED CONDENSED MILK

ONE 12-OUNCE CAN EVAPORATED MILK

1 TABLESPOON VANILLA EXTRACT

5 RIPE BANANAS, MASHED

Mix all the ingredients together in a large bowl and pour the mixture into a 4-quart electric ice cream maker. Freeze according to the manufacturer’s instructions.

SOUTHERN SIMPLE: Try 2 cups sweetened diced peaches or sweetened strawberries in place of the bananas in this recipe.

SOUTHERN MOTHER: Paper water cones usually available in the camping section make for good serving vessels for this easy ice cream.