½ to ¾ cup agave nectar
1 cup milk
1 cup cream
1 egg
½ to ¾ cup bananas, pureed
2 tsp lemon juice
1 tsp vanilla
In medium pot over low heat cook agave nectar, milk, cream and beaten egg until the mixture is thick enough to coat the back of a spoon. Pour into an airtight container and chill until cold. Mix in bananas, lemon juice and vanilla. Freeze in ice cream maker according to manufacturers instructions.
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