Choc-Chip Banana Ice

Jade

600 ml ready-made low-fat custard
2 ripe bananas, mashed
2 t lemon juice
50g dark chocolate

Combine custard, banana and lemon juice in large mixing bowl. Beat with electric beaters until banana and custard well combined, with no banana lumps. Pour into metal cake tin, cover with plastic wrap and freeze for 3-4 hours until semi-frozen. Transfer to chilled bowl and beat 2 mins, until slushy. Return to cake tin and refreeze for 2-3 hours, until almost firm. Repeat beating and freezing twice more. Finely chop chocolate and fold into mixture after last beating. Refreeze in plastic container. Remove from freezer and allow to soften before serving.