Banana Gelato

  • Yield: 8 servings
  • Prep: 25 mins
  • Cook: 15 mins

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.


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


  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.

Nutritional Info *per serving

  • Glycemic Load 16.59
  • Calories 200
  • Fat 7g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 130mg
  • Sodium 105mg
  • Potassium 200mg
  • Carbohydrate 29g
  • Fiber 1g
  • Sugars 25g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 4%
  • Calcium 8%
  • Iron 2%
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