|Lemon juice||1⁄2 Tablespoon|
|Thick cream||1 1⁄2 Cup (24 tbs)|
|Banana essence||1 1⁄2 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|Powdered sugar||60 Gram|
|Cashewnuts||1⁄2 Cup (8 tbs), chopped|
Mash the bananas, mix with the milk and lemon juice till well blended.
Next beat the egg yolks until thick, then beat the egg whites with the sugar till stiff.
Whip the cream till forms firm peaks.
Then mix the banana mixture with beaten yolks, egg whites, banana essence and cashewnuts.
Refrigerate and beat again after sometime and then freeze again.