Makes: About 1 quart (enough for 8-10 servings)
Ingredients
- 2 large ripe bananas (chopped)
- 2 cups full cream milk
- ¼ cup sugar
- 1 tsp vanilla essence
- ¼ tsp salt
- 4 egg yolks
Method
- Heat milk and banana in sauce pan for about 10 minutes over low heat. The mixture might bubble a bit at the edges but avoid boiling.
- Remove from heat and process in a food processor until mixture turns smooth. Set aside.
- Whisk egg yolks and sugar until smooth.
- Whisk 1/3 of banana milk mixture into egg mixture and whisk until even.
- Whisk in remainder of banana milk mixture into egg mixture and whisk until even.
- Heat mixture and continue stirring for about 2-3 minutes to allow for the eggs to cook properly. Add salt and vanilla essence. Like in step 1, do not boil.
- Pour the mixture through a strainer to remove any banana solids and bits of eggs that might have gotten scrambled.
- Allow mixture to cool and refrigerate for at least 4 hours, preferable overnight.
- Remove mixture and follow instructions of your frozen dessert maker to complete the gelato.
Food Notes
- When cooking with banana, always use very ripe or slightly over riped banana.
- Storing the gelato in single serving containers has the advantage of allowing you to serve just the right amount without having to bring the whole batch out and refreezing it, which is bad for the gelato.
- When serving gelato, allow it to thaw at room temperature for about 5 minutes to soften it.