· Modified: by Andrea · This post may contain affiliate links · This blog generates income via ads · 4 Comments
Jump to Recipe Print Recipe
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.
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.
📖 Recipe
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 hour hr
Cook Time1 hour hr 45 minutes mins
Refrigeration & FreezingTime12 hours hrs
Total Time14 hours hrs 45 minutes 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!
More Delicious Gelati
Chocolate Gelato with Hazelnut Praline
Eggnog Gelato
Malted Milk Gelato
More Gelato Recipes from Other Blogs
- Seriously Good – Orange Gelato
- Bell’alimento – Strawberry Balsamic and Basil Gelato
- From Argentina with Love – Dulce de Leche Gelato
More Dessert
- Gluten-Free Peach Pudding Cake (From the Pantry: King Arthur Measure for Measure Flour)
- Peeps Smores
- Raspberry and Dark Chocolate Dessert Yogurt
- Plum Cobbler with Whole Grain Biscuits
Reader Interactions
Comments
Benjamin Frear says
This looks delicious. Nice recipe and great photo too!
Reply
Kathy - Panini Happy says
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.
Reply
Alisa - Frugal Foodie says
Oh wow, this looks amazing! so rich with flavor beyond just banana.
Reply
Thanks for visiting! Let me know what you think!
Trackbacks
[...] This post was mentioned on Twitter by s karasawa, Andrea Meyers. Andrea Meyers said: {new post} Bananas Foster Gelato http://goo.gl/fb/t9wFc [...]
Reply