Banana Gelato

Kitchen Tested
  • Yield 8 servings
  • Prep 25 mins
  • Cook 15 mins

It's creamy, it's sweet, and it's banana -- what could be better?

Gelato, or Italian ice cream, tends to be lower in fat than ice cream, as it's made from milk with just a touch of cream. However, its texture is traditionally denser as it has less air beaten into it. Oddly enough, this gelato tastes like caramel and is great with toasted pecans.

Ingredients

1 3/4 cups whole milk
2 very ripe bananas, peeled and quartered
5 egg yolks
3/4 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup heavy or whipping cream

Instructions

  1. Bring milk and bananas to a simmer in a large saucepan over medium heat. Cover, reduce heat to low, and simmer 10 minutes.
  2. Cool 5 minutes, then purée in a blender or food processor until smooth. Return mixture to saucepan; set over very low heat to keep warm.
  3. Beat yolks and sugar in a large bowl with a mixer at high speed until thick.
  4. Beat half the milk mixture into yolk mixture in a thin stream, then combine with remaining milk mixture in saucepan. Set over low heat and cook until mixture coats back of a spoon, about 2 minutes. Stir in vanilla, salt and cream.
  5. Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions.

Recipe by Bruce Weinstein and Mark Scarbrough.

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