1. Peel the bananas and press them through a fine-mesh sieve into a large bowl, producing a smooth purée. Discard any fibrous solids that do not pass through.
2. Add the cream, sugar, and lemon juice to the banana purée. Stir until the sugar is fully dissolved, 2–3 minutes.
3. Churn the mixture in an ice cream maker according to the manufacturer's instructions, typically 20–30 minutes, until the mixture reaches a soft, creamy consistency and holds its shape when a spoon is drawn through it (soft-serve stage, approximately 26–28°F / -3 to -2°C on an instant-read thermometer).
4. Transfer the churned ice cream to a freezer-safe container. Press a sheet of plastic wrap or parchment directly against the surface to prevent ice crystals. Freeze for at least 2 hours, until firm throughout and a skewer inserted in the center meets uniform resistance.
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