Put the cashew nuts in a coffee grinder and
grind to a fine powder (not too fine as the oil
in them will make them cake and they will be more
difficult to handle). Put some of the water into
a blender and add the cashew nut pulp - give it a
short burst to make a suspension. With the
blender on, feed in the bananas. Pour into a
mixing bowl.
Put some warm water into the blender and add
the creamed coconut and vegetable oil. This
should form an emulsion and if it gets too thick,
add some more water. Pour into the mixing bowl.
Put some warm water into the blender and add
the sugar - this should dissolve fairly quickly.
Add the lemon and orange juice. Pour into the
mixing bowl stirring slowly. Add any final water
and give it a good stir.
Set the freezer onto fast freeze and put the
bowl in the freezer. Every twenty minutes for
what will seem like the next day (really only
around 2 - 3 hours), take the bowl out and stir
in the ice that has formed around the edge,
finally giving it a thorough stirring. continue
this until it is the consistency that you want.
Put into a smaller container with a lid and keep
in the freezer.
Ice cream should have small ice particles in
it and unless you have access to several gallons
of liquid nitrogen, you will end up freezing your
own ice cream slow enough for ice crystals to
grow several inches long giving it a coarse
texture. Stirring it frequently while it freezes
does not give it enough time to grow these
crystals and so the texture is fine.