4 large, ripe bananas
100 g fromage frais
the zest and juice of one lemon
200 ml double cream
30 ml rum

Freeze the unpeeled bananas for at least six hours. Remove from freezer and allow skins to warm up slightly. Use a cloth to hold and with a sharp knife remove the banana skins. Chop the bananas into small pieces and place in the blender with the fromage frais, lemon zest, lemon juice and the cream. Blend until thick and creamy. Place in dish and return to freezer for about 40 minutes. Serve the ice-cream alone or alongside a fresh, peeled banana or other fruit.