Banana Frost

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

4-5 ripe bananas
¼ cup lemon juice
½ cup orange juice
½ cup canned pineapple juice
1 cup milk
1/1/2 cups heavy cream
Yellow food coloring
2 seedless oranges

Directions: Puree enough bananas (2-3) in a food mill or blender to give you 1 cup. Immediately add lemon juice to puree to prevent discoloration. Mix well. Add orange juice, pineapple juice and milk. Whip cream until thick and shiny. Fold into banana mixture. Add a few drops of yellow food coloring if you like. Pour into freezing trays or an 8”X8”X2” pan. Freeze until firm. When ready to serve, slice 1-2 bananas and sprinkle with lemon juice. Cut sections from oranges. Spoon Banana Frost into serving dishes and decorate with banana slices and orange sections. Makes 6 servings. Double this recipe if you like, as it can be kept frozen 1-2 weeks. Cover the tray if you wish to keep it.