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Author Notes: This recipe really came out of necessity. I had some bananas on the counter and needed a recipe to use them up. Too hot for banana bread, and banana's foster on the brain, I combined the flavors into a creamy gelato. - Jennifer Perillo
Serves 1 1/2 pints
- 1 cup sugar
- 1 banana, peeled and diced
- 1 cup heavy cream
- 2 cups whole milk
- 1 vanilla bean, split lengthwise
- 4 large egg yolks
- 1/4 teaspoon kosher or sea salt
- Heat ¼ cup of sugar in a deep pot over medium heat until it begins to melt and turn golden. Add bananas and saute until well coated and caramelized. Remove from pan and set aside.
- Heat the remaining sugar in the same pot over medium heat until it melts and turns dark brown, about 2 to 3 minutes (do not stir sugar during this process). Slowly whisk in cream until well combined. Whisk in milk and add vanilla bean; cook until very hot, about 2 more minutes.
- Beat eggs yolks in a medium, heat-proof bowl. Slowly whisk ½ cup of cream mixture into the yolks. While constantly whisking, slowly our egg-cream mixture back into pot with milk-cream mixture. Stir in the caramelized bananas. Reduce heat to low, and cook, stirring constantly, until it thickens enough to coat the back of a wooden spoon.
- Transfer to a container and cool completely in the refrigerator or using an ice bath. Using a sharp paring knife, scrape seeds from vanilla bean pod. Add seeds to gelato mixture and discard pods. Churn according to the directions on your ice cream maker, then store in a tightly sealed container and freeze until firm.
- This recipe was entered in the contest for Your Best Frozen Dessert
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