So simple banana ice cream

Instructions

1. Put 5 ripe bananas, 4 tablespoons skimmed milk and the seeds from ½ vanilla pod milk and vanilla seeds in a food processor and process until smooth. Pour into a freezer-proof container and freeze for 2 hours. Remove from the freezer, break up the frozen banana with a fork and beat well. Return to the freezer and repeat this process twice more, until the banana ice cream is smooth.
2. Serve in scoops or, if you’re entertaining, try pressing softened ice cream into small bowls, then refreeze until firm, turn out onto a plate and serve with fresh blackberries and passion fruit pulp.