Ingredients for Banana Gelato
- 4 cups whole milk
- 3 ripe bananas, sliced
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 cup toasted pecans (optional)
- 1/2 cup caramel sauce (optional, for topping)
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How to Make Banana Gelato
- In a large saucepan, combine 4 cups whole milk and 3 sliced ripe bananas. Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat to low, cover, and simmer for 10 minutes, allowing the bananas to soften and release their flavor.
- Remove from heat and let cool for 5 minutes. Then, carefully transfer the mixture to a blender or food processor and puree until completely smooth.
- Return the pureed mixture to the saucepan. Set over very low heat to keep warm.
- In a large bowl, beat 4 large egg yolks and ¾ cup granulated sugar with an electric mixer at high speed until the mixture is thick and pale yellow (about 5-7 minutes).
- Gradually whisk about ½ of the warm milk mixture into the egg yolk mixture to temper the eggs. Then, pour the tempered egg mixture into the saucepan with the remaining milk mixture.
- Cook over low heat, stirring constantly with a spatula, until the mixture coats the back of a spoon (about 2 minutes). Do not boil.
- Remove from heat and stir in 1 teaspoon pure vanilla extract and ¼ teaspoon salt.
- Stir in 1 cup heavy cream.
- Pour the mixture into a large container, cover, and refrigerate for at least 2 hours, or up to 2 days to allow the flavors to meld.
- Pour the chilled mixture into the canister of an ice cream maker.
- Freeze according to the manufacturer's instructions. Once frozen, transfer the gelato to an airtight container and freeze for at least 2 hours to firm up further.
- Serve the Banana Caramel Gelato topped with ½ cup toasted pecans (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
101g
Fat
18g
Carbs
9g
