Blend the bananas with the lemon juice and 50ml (2fl oz) of the cream until smooth, but don’t over-mix
In a large bowl, whisk the egg yolks with the vanilla extract and the caster sugar until pale and thick. In a second bowl, whip the remaining cream until soft peaks form. Then in a third bowl, whisk the egg whites until very stiff
Fold the whipped cream into the egg yolks, then the banana mixture into it also. Gently mix in the egg whites until combined
Add a third of the cream mixture to the prepared tin, drizzle over a third of the dulce de leche then repeat, using up all of the mixture. Cover and freeze overnight before serving.
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