We do not actually call it a sorbet because it is the only fruit we make with a good helping of milk! The reason being that the extra fat creates an extraordinary balance with the large amount of sugar present in the ripe banana.
The result is exceptional taste and tactile sensations providing the fruit is totally devoid of starch and tannin, which in organoleptic terms can easily be detected in the unripe banana, adversely affecting the flavour.

This sorbet/ice-cream goes well with cocoa and rum, ginger and cinnamon and armagnac flavours.