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
Ingredients
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1 cup
sugar
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1
banana, peeled and diced
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1 cup
heavy cream
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2 cups
whole milk
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1
vanilla bean, split lengthwise
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4
large egg yolks
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1/4 teaspoon
kosher or sea salt
Directions
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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.
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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.
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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.
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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).
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