EnlargeCredit: Homesick TexanI ended up straining my bananas as the first batch
of ice cream I made turned an icky shade of gray, which I suspected was
from banana pulp (that and I had to leave it in the refrigerator for a
couple of days before freezing because I was too busy to sit and wait
for my dang ice cream machine to do its magic.) But just to be safe, I
also added some lemon juice, which not only kept the ice cream a pretty
color (if not bright yellow) but also brightened up the flavor.