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.

Ingredients

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

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.

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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