Instant Banana Ice Cream

3 large frozen ripe bananas, peeled
About 1/4 cup whipping cream or half-and-half or milk
Dash of vanilla extract
1 tablespoon Grand Marnier or vodka, optional

Cut bananas into chunks. Put in a food processor and mix, adding cream a couple of tablespoons at a time, until mixture is creamy but still frozen. Scrape down as needed. If it's too soft, put in freezer for a while.

Makes a scant pint.

Grand Marnier or vodka smoothes texture and prevents solid freezing, sort of an anti-freeze. Vodka imparts no flavor.

Idea from Jacque Pepin