Adapted from Dine and Dish Banana Gelato
I had some very ripe bananas, but instead of making banana bread in the heat of summer, I knew gelato was the right choice. This turned out so amazing. I’ve tried the “nice” cream made with frozen bananas. While that is a healthy alternative, there is no replacement for the creaminess and intense flavor of gelato.
Notes and Suggestions:
I use a Kitchenaid mixer attachment for my ice cream maker, but there are lots of great alternatives out there as well. You do need to keep the bowl in the freezer for at least 24 hours before mixing the gelato. I store mine in my basement freezer so it is always ready. You also need to make the custard at least a few hours before mixing, or ideally overnight. Then, you need to freeze the custard for at least a few hours before eating to harden. You can eat this right after mixing, but it will have the consistency of soft serve. So, making gelato is not a quick process, but the hands-on time is pretty minimal. Be careful to use a large saucepan. I used a medium one, and it boiled over a bit. Gelato uses quite a few egg yolks. You could use the egg whites to make an omelette the next morning, meringue, or macarons.
First, you add the milk, bananas, and brown sugar to a large saucepan and bring to a simmer:
While that is simmering, beat the eggs and sugar together.
This is the before picture of eggs and sugar:
And here’s the after:
When banana mixture has finished simmering, allow it to cool for five minutes. Puree in a blender or food processor to full incorporate the bananas. Add half of banana mixture to egg yolk mixture to temper it, then add egg yolk mixture and remaining banana mixture to saucepan. Return to a slow simmer until thickened.
Pour mixture into an air tight container and refrigerate for at least three hours or up to two days. Freeze according to your ice cream maker manufacturer’s instructions.
It will still be the texture of soft serve. Place in an airtight container and freeze for at least three hours.
Banana GelatoCourse: DessertDifficulty: Easy
3/4 cup Whole milk
3 very ripe Bananas, cut into small chunks
1/4 Brown Sugar
5 Egg yolks
3/4 cup Sugar
2 tsp Vanilla extract
1/4 tsp salt
1/4 cup whipping cream
- In a large saucepan, combine, milk, bananas, and brown sugar. Bring to a simmer over medium heat. Reduce heat to low, cover, and simmer for 10 minutes. Keep an eye in case it boils over.
- Remove from heat and allow to cool for five minutes.
- While waiting for banana mixture to cool, whip egg yolks and sugar at high speed using a mixer until light in color and thickened.
- Pour banana mixture into a blender or food processor and puree until smooth.
- Pour half of banana mixture into egg yolk mixture and mix to temper yolks. Be careful not the curdle them.
- Pour both mixtures back into saucepan and heat on low until thick and bubbling, stirring constantly. Remove from heat.
- Stir in vanilla, salt, and cream. Pour in to container and refrigerate at least three hours or up to two days.
- Freeze according to ice cream maker manufacturer’s instructions. Store in an air tight container in freezer.
- Use unused egg whites to make meringue or macarons!