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.