Ingredients
Method
Preparation
- Peel and slice bananas into 1/2-inch pieces, sprinkle with lemon juice, and mash roughly with a fork.
Create the Custard Base
- In a medium saucepan, combine milk and cream. Heat over medium-low until steaming but not boiling.
- In a separate bowl, whisk egg yolks and sugar until pale and slightly thickened (about 2-3 minutes).
Temper the Eggs
- Slowly pour about 1 cup of hot milk mixture into eggs while whisking constantly, then return to saucepan.
Cook the Custard
- Cook mixture over medium-low heat, stirring constantly until it coats the back of a spoon (approximately 5-7 minutes).
Combine with Bananas
- Remove custard from heat and stir in mashed bananas, vanilla extract, and salt. Blend for a smoother texture if desired.
Chill Thoroughly
- Transfer mixture to a bowl, cover directly with plastic wrap, and refrigerate until completely cold (at least 4 hours or overnight).
Prepare Honey Swirl
- Warm honey until pourable, then cool to room temperature.
Churn the Gelato
- Pour chilled banana mixture into ice cream maker and churn according to manufacturer's instructions (20-25 minutes).
Create the Honey Swirl
- Transfer a third of the churned gelato to a container, drizzle with honey, and repeat layering. Use a knife to swirl.
Final Freeze
- Cover and freeze until firm but scoopable (at least 2 hours). Remove from the freezer 5-10 minutes before serving.
Nutrition
Notes
For a dairy-free version, substitute milk and cream with full-fat coconut milk. Can reduce sugar for a less sweet gelato.
