Whipping up some homemade ice-cream (banana)

Contrary to the suggestive title there's no whipped cream used here ;)  , but what I'll be describing is a simple way to make some banana ice-cream.

Ingredients/Things you'll need:

• Green Banana (Robusta - a particular variety) - 3 or 4 of these fruits. I did it with 3.  
• Sweetened Condensed milk - 1 tin (around 400g) of Nestle's Milkmaid will do fine
• Lemon - 1 piece (1 lemon for every 3-4 bananas)
• A few spoons and ladles, A vessel with a moderately deep but flat bottom, a Blender
• Enough sense not to put your finger in the milkmaid tin to extract what's left on the walls after pouring most of it out.

Directions:

• Empty the contents of the Milkmaid tin into a vessel.

• Cut the bananas into little pieces, put them in a blender and blend them until a fine paste is obtained. You shouldn't have even a little solid piece left in that paste, if you do take it out and re-blend it.

• Pour this paste into the same vessel with the Milkmaid. Mix well using a spoon/ladle.

• Now, cut the lemon into 2 halves. Squeeze whatever's in both halves out into your vessel. Imagine yourself to be someone from the IRS and the lemon your prey :-P . Apparently, the lemon juice and something in robusta variety of banana work together to act as a binding agent for the ice-cream.

• Once again, mix it up well with your spoon / ladle. Feel free to throw in chocolate chips while doing so if you are in a mood to gorge on some chocolate chip banana ice-cream.

• When everything's blended together, cover said vessel and put it in the freezer section of your refrigerator. set your freezer to the highest setting / lowest temperature possible.

• Finally, let it chill in there for 7-8 hours. Do NOT take it out during that time.

• Test it on your dog/guinea pig for safety ;) Mr. Cactus was willing to oblige.

Enjoy your homemade banana ice cream. :) Note that the ingredients are almost completely natural, with no artificial binders or synthetic flavors in the mixture.

And don't you dare try contravening the last point under "ingredients". I assure you you'll be sorry if it's a Milkmaid tin. Curse you, sharped edged Milkmaid tin designer you!