Three stars as written, five stars after modifications. Based on my experience making ice cream, I had to make a few changes to make this recipe work for me. I was concerned about the incredibly large amount of bananas, and the texture and consistency it would lend to the ice cream--that many bananas surely would compete with the "cream" in ice cream (as other reviewers indeed noted). As it is, I used half as many bananas and it was plenty banana flavored. Because bananas are sweet on their own, I reduced the sugar to 2/3 cup and it was perfect. I like my ice cream rich, so I added an egg, and replaced the milk with half and half. I also left out the vanilla as I felt it wasn't necessary. Finally, I eliminated the nuts just because that was hubby's request, and used good, chopped, bittersweet chocolate rather than the chocolate chips. A food processor or blender isn't necessary and only makes more dishes to wash. Whisk the egg for a minute or two till light and fluffy, add the sugar and whisk another minute or so to dissolve it. Mash the bananas with a fork and add to the egg/sugar mixture with the cream, half and half and lemon juice. Chill for several hours before churning. It turned out intensely rich, velvety, and packed with fresh banana flavor--a 5-star ice cream.

I loved this receipe!!! I was craving something lemony and this hit the spot. Crunchy edges and a chewy inside. Exactly what I wanted. When I made these I used the medium sized Pampered Chef cookie scoop and I think they are just a little too big and almost too much. Next time I will use the small scoop. No disappointment here!! Will definitely go in my recipe book!

The grill really added a delicious charcoal taste to this, and the butter completes the flavor & texture. Will make again! No changes made to recipe.