- 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.
- 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
- Bring milk and bananas to a simmer in a large saucepan over medium heat. Cover, reduce heat to low, and simmer 10 minutes.
- 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.
- Beat yolks and sugar in a large bowl with a mixer at high speed until thick.
- 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.
- 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.