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    Home » Dessert

    Bananas Foster Gelato

    Jul 20, 2010 · Modified: Jun 19, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Bananas Foster Gelato - Andrea Meyers

    This bananas foster gelato has been months in the making, literally. I first thought of it during Mardi Gras season, then it came to me again several times during the spring, then again when the temperatures cranked up in June. I couldn’t get it out of my mind, and unbidden thoughts of sweet, rummy bananas swirled into a French vanilla gelato would come when I passed the bananas display in the grocery store. It was time to do something about this little obsession of mine, and oh it was worth it.

    Bananas Foster for gelato - Andrea Meyers

    I love making gelato. When making gelato at home with a standard ice cream freezer, it helps to pre-freeze the gelato base about 30 minutes before churning. You don’t want it frozen, just really really cold so the churning time is reduced and less air gets whipped in, which will help render a rich, creamy gelato texture.

    Recipe Notes

    This gelato is gluten free, just make sure that you use a gluten-free dark rum and that all other ingredients are, too.

    Bananas Foster Gelato - Andrea Meyers
    Print Pin

    Bananas Foster Gelato

    Adapted from Making Artisan Gelato, by Torrance Kopfer and Remembering Bill Neal, by Moreton Neal. Makes about 1 quart/liter.
    Prep Time1 hr
    Cook Time1 hr 45 mins
    Refrigeration & FreezingTime12 hrs
    Total Time14 hrs 45 mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Keyword: banana, frozen desserts, ice cream, liqueur, rum, summer
    Servings: 8
    Calories: 296kcal

    Equipment

    • medium saucepan with lid
    • instant read thermometer
    • whisk
    • 2 nonreactive 3-quart bowls
    • 4 or 5–quart bowl
    • stick or immersion blender (optional, though helpful)
    • fine mesh strainer
    • small saute pan
    • ice cream maker (review)

    Ingredients

    • 1 vanilla bean (split and scraped)
    • 2 cups whole milk
    • ¾ cup granulated sugar
    • 4 egg yolks
    • 1 cup heavy cream
    • 1 banana (peeled and cut into bite-size chunks)
    • 2 tablespoons brown sugar (firmly packed)
    • 1 tablespoon unsalted butter
    • 1 dash cinnamon
    • 1 tablespoon banana liqueur (optional)
    • 2 tablespoons dark rum
    US Customary - Metric

    Preparation

    Gelato Base

    • Put the split vanilla bean and its seeds in the saucepan, then add the milk and ½ cup (100 g) of the sugar. Cook over medium heat, stirring occasionally, until the thermometer registers 170° F/77° C. Remove from heat, cover, and allow to steep for 30 minutes.
    • Remove the vanilla bean pod and return the pot to the burner. Warm over medium heat, stirring occasionally to prevent scorching, until the thermometer registers 170° F/77° C.
    • In the other 3-quart bowl, whisk the egg yolks with the remaining ¼ cup (50 g) sugar until the mixture is foamy and slightly thickened.
    • Temper the egg yolks by adding about half of the hot milk mixture one ladle at a time, whisking continuously. Whisk the tempered egg mixture into the saucepan and return to the burner. Cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula until the thermometer registers 185° F/85° C. Do not allow the mixture to boil. Remove from heat and insert the immersion blender into the hot liquid. Blend until smooth. (Note: You can also use a whisk and vigorously whip the mixture, or use a blender.)
    • Make an ice bath in the large bowl and set the bowl with the heavy cream mixture on top. Place a fine-mesh strainer on the rim of the bowl and carefully pour the custard through the strainer. Stir the custard about every 5 minutes until the mixture is cooled, about 30 minutes. Remove the bowl from the ice bath, dry the bottom, and cover with plastic wrap. Chill in the refrigerator for at least 8 hours or overnight.

    Bananas Foster

    • Melt the butter with the brown sugar and cinnamon in a sauté pan over medium heat. Add the banana pieces and sauté until the banana is thoroughly heated, about 3 minutes. Pour in the liqueur and the dark rum and carefully light with a match. Baste the banana with the flaming liquid until the flame burns out and cook for about 2 more minutes to reduce the liquid. Allow to cool thoroughly.

    Churn & Freeze

    • About 30 minutes before churning, set the bowl in the freezer to get the mixture as cold as possible without starting to freeze. Pour the mixture into your ice cream maker and follow the manufacturer’s directions for processing. Add the bananas foster during the final 2 minutes of churning.
    • Transfer the churned gelato to the plastic container. Press a layer of plastic wrap against the gelato and seal the lid on top. Freeze until fully hardened, at least 4 hours.

    Nutrition

    Calories: 296kcal | Carbohydrates: 30g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 148mg | Sodium: 43mg | Potassium: 165mg | Fiber: 1g | Sugar: 27g | Vitamin A: 719IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Benjamin Frear says

      July 21, 2010 at 1:02 pm

      This looks delicious. Nice recipe and great photo too!

    2. Kathy - Panini Happy says

      July 21, 2010 at 8:00 pm

      What a fantastic flavor concept. I could totally go for a scoop right now. Someday when I get past my fear of flambeeing (is that a word?) I'd love to try this. In the meantime I'll ogle your gorgeous pics.

    3. Alisa - Frugal Foodie says

      July 24, 2010 at 6:33 pm

      Oh wow, this looks amazing! so rich with flavor beyond just banana.

    Trackbacks

    1. Tweets that mention Bananas Foster Gelato | Andrea Meyers -- Topsy.com says:
      July 20, 2010 at 11:36 pm

      [...] This post was mentioned on Twitter by s karasawa, Andrea Meyers. Andrea Meyers said: {new post} Bananas Foster Gelato http://goo.gl/fb/t9wFc [...]

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