Banana Gelato Food

BANANAS FOSTER GELATO

Steps:

• In a small bowl, beat the egg yolks, brown sugar, salt and cinnamon for 4 minutes; set aside. , In a small heavy saucepan, heat milk and cream until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg mixture. Return all to the pan, whisking constantly., Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a spoon. Quickly transfer to a large bowl; place in ice water and stir for 2 minutes. Stir in the rum and vanilla. Mash bananas with lemon juice; stir into the rum mixture., Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill the cylinder of an ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., If desired, top with sliced bananas and caramel topping.

THE BEST BANANA GELATO

Steps:

• In a large non-stick saucepan on the stove pan, heat milk and bananas over medium heat. Bring to a simmer, reduce heat to low, and simmer 10 minutes. Do not let the milk boil. Take pan off heat, and allow to cool for 5 - 7 minutes.
• Beat yolks and sugar in a large bowl with a hand mixer at high speed until thick and pale yellow. Set aside.
• Place the cooled milk and banana mixture in a blender or food processor and puree until smooth. Return mixture to saucepan and set over very low heat.
• Slowly stream half of the banana puree into the yolk/sugar mixture, whisking the whole time. This will temper the eggs. Slowly whisk the combined egg/sugar/puree mixture to the remaining warm banana puree in the saucepan. Set over low heat and cook until mixture coats back of a spoon, about 2 minutes. Stir in vanilla, salt and cream. Mix well.
• Transfer the gelato base mixture to a large glass bowl. Cover with plastic wrap and place in the fridge for 4 - 6 hours, or overnight to thoroughly chill.
• Transfer the chilled gelato base to the canister of an automatic gelato/ice cream machine, and churn according to directions for about 20 -30 minutes or until the desired texture is achieved.
• Store in covered freezer container.

GELATO

Steps:

• In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
• In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
• Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

BANANA CAJETA CASHEW GELATO

Steps:

• Make the Plain Base and chill as directed.
• Place the bananas, sugar, and lemon juice in a blender and add half of the base. Blend until smooth, then whisk into the remaining base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions. Add the cashews 5 minutes before the churning is completed.
• Just after churning, drizzle the cajeta over the top and quickly and lightly swirl in a zigzag pattern with a spoon or butter knife.

BANANA GELATO

Steps:

• In a heavy saucepan, cook bananas and liqueur over low heat until falling apart, about 45 minutes. Remove from heat and puree.
• Bring milk to a simmer. Meanwhile, combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes.
• Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.
• Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium bowl set over an ice bath to chill.Stir in banana puree. Freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container.

BANANA GELATO

Steps:

• In a medium saucepan, heat milk over medium heat until bubbles form around edges of hte pan. Set aside and cover to keep hot.
• In a blender or food processor, puree the bananas, lemon juice and 1/4 cup sugar until smooth. Set aside.
• In the blender or food processor, beat the remaining 1/4 cup sugar and egg yolks until thick. WIth the machine running, gradually add the hot milk. Return the mixture to the sauce pan.
• Cook over medium-low heat, stirring constantly with a wooden spoon 6 to 8 minutes or until the mixture thickens and coats the back of a spoon. Remove from heat and place pan in the bowl of an ice bath. Stir for 2 minutes to cool. Then stir in banana mixture. Cover and chill for at least 2 hours or until thoroughly chilled.
• Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions.

BANANA GELATO

Steps:

• Bring milk and bananas to a simmer in a large saucepan over medium heat. Cover, reduce heat to low, and simmer 10 minutes.
• Cool 5 minutes, then purée in a blender or food processor until smooth. Return mixture to saucepan; set over very low heat to keep warm.
• Beat yolks and sugar in a large bowl with a mixer at high speed until thick.
• Beat half the milk mixture into yolk mixture in a thin stream, then combine with remaining milk mixture in saucepan. Set over low heat and cook until mixture coats back of a spoon, about 2 minutes. Stir in vanilla, salt and cream.
• Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer's instructions.

GELATO ALLA FRAGOLA - STRAWBERRY GELATO

Steps:

• In a blender combine the strawberries, sugar and whole milk and puree until smooth.
• Add in the heavy cream and mix just enough to combine (you do not want to whip the cream). Add in the lemon juice. Refrigerate for at least 4 hours. Refrigerating overnight is best because it will allow the flavor to intensify.
• Transfer the mixture into an ice cream machine and freeze according to the manufacturer's instructions. Serve at once with fresh cut strawberries, if desired, or freeze for up to one month.

SUMMER BERRY GELATO

Steps:

• Blend berries and sugar together in a food processor or blender until smooth, scraping down sides of bowl if needed. Transfer berry mixture to a bowl.
• Beat sweetened condensed milk and vanilla extract together in a bowl using an electric mixer until light and fluffy; fold into berry mixture. Pour mixture into a shallow pan and freeze for 1 hour; stir and return to freezer, 8 hours to overnight.
• Remove from freezer and let stand 10 to 15 minutes before serving.