Using hot water, make the condensed milk up to 850 ml, pour into saucepan, saving a couple of spoonfuls in a cup, mix the custard powder into the cup

Bring milk in pan to the boil, pour a small amount into the cup, stir, return to pan, bring back to boil, stirring constantly, until thick. Remove from heat.

Separate the eggs, placing the yolks and whites in separate bowls, beat the yolks and slowly stir into the custard.

Mash the bananas with a fork, incorporating the lemon juice, add to custard stirring well until blended. Allow to cool.

Place in container and put into freezer until mixture starts to get firm, whisk the egg-whites to stiff peaks, beat the cream mixture in a bowl then fold in the egg whites.

Return to container, cover and freeze until firm.

Remove from freezer about 20 minutes prior to serving and place in the fridge.

Can be made in an ice cream machine (This was) follow up to step 4 then place custard in machine, freeze until starting to firm,stir in whisked egg whites and continue until frozen.