Banana Nice Cream

Freeze the bananas: 24 hours before serving, peel and slice the bananas thinly (about 1/4 inch thick) and spread on a parchment-lined pan. Freeze until solid. If not using that day, transfer to a zip-top bag.

Make the nice cream: Blender method: Pour the milk and vanilla into the blender container, then add the frozen banana slices. Remove the plug from the blender lid and secure the lid, then insert the tamper (if you have one). Hold the lid on and blend, starting on low speed and increasing to high. Scrape down and repeat as needed to make a smooth puree. Food processor method: Place the frozen sliced bananas in a food processor bowl and process, breaking down the banana into small bits. Scrape down the sides, add the vanilla and milk, and process until smooth, stopping to scrape down to make sure all the bits are incorporated.

Serve: As soon as there are no lumps, transfer to bowls to serve, or to a storage tub and freeze. If the puree is softer than you'd like, freeze for 30 minutes to 1 hour, and stir. If you freeze the nice cream until solid, let stand at room temperature for 30 minutes to 1 hour to soften before serving.