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
1 1/2 pints
banana, peeled and diced
vanilla bean, split lengthwise
large egg yolks
kosher or sea salt
In This Recipe
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.
Jennifer Perillo is the Consulting Food Editor at Working Mother magazine, and a regular a contributor to Relish Magazine and FoodNetwork.com. She shares stories about food, family and life at her blog In Jennie's Kitchen and in her debut cookbook, Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen (Running Press 2013).