Banana Gelato

  1. Adjust the oven rack to the middle position and preheat the oven to 350F.
  2. Place the bananas, in their peels, on a baking sheet and roast them in the oven for 20 to 25 minutes, until the banana peels are black and split, the bananas are mushy, and their juices are running out onto the baking sheet.
  3. Remove the bananas from the oven and set them aside to cool to room temperature.
  4. Remove the banana pulp from the peels to a bowl.
  5. Squeeze the peels over the bowl to release any residual juices.
  6. Weigh out 8 ounces of banana and discard the rest or reserve it for another use.
  7. (If desired, transfer the puree to an airtight container for up to three days.)
  8. Fill a large bowl with ice water and set a smaller bowl inside.
  9. Set a fine-mesh strainer in the smaller bowl.
  10. Whisk the cornstarch and 1 cup of the milk together in a medium bowl until the cornstarch dissolves.
  11. Combine the sugar, milk powder, corn syrup, salt, and the remaining 3 cups of milk in a medium (4-quart) saucepan over high heat.
  12. Whisk to break up and dissolve the milk powder and heat the milk until it just begins to bubble.
  13. Turn off the heat and gradually add the milk-cornstarch mixture, whisking constantly.
  14. Return the heat to high and bring the milk back to a boil.
  15. Reduce the heat to medium high and cook, stirring constantly with the whisk, until the gelato base thickens slightly, 4 to 5 minutes.
  16. It will get viscous but will not thicken enough to coat the back of a spoon.
  17. Pour the gelato base through the strainer into the bowl set over the ice water and set aside to cool slightly.
  18. Pour half of the base into the bowl of a food processor fitted with a metal blade or the jar of a blender, add the bananas, and puree until smooth.
  19. Pour the gelato-banana mixture into the bowl with the plain gelato base and stir to combine.
  20. Transfer the base to an airtight container, and refrigerate for at least several hours and up to three days.
  21. Remove the base from the refrigerator, pour it into a large bowl, and stir in the cream.
  22. Pour the base into the bowl of an ice cream or gelato maker and spin it according to the machine instructions.
  23. Serve the gelato straight from the maker or transfer it to an airtight container and place it in the freezer until youre ready to serve it.
  24. Serve the gelato within a few hours of spinning it, before it hardens.

bananas, cornstarch, milk, sugar, nonfat dry milk powder, light corn syrup, kosher salt, heavy whipping cream

Taken from www.epicurious.com/recipes/food/views/banana-gelato-393571 (may not work)

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