Banana milk gelato

Banana milk gelato

Gelato al latte di banana

By
From
PIDAPIPÓ
Makes
1 kg

This is the gelato that I use in our Banoffee pie. Our customers at Pidapipó are always pleased when we have it on the menu because it can be hard to come by, especially when made with real bananas like this (often the places that do have it use fake flavouring so that it has a bright yellow colour). We never have the bananas we use in our gelato on display because you have to leave them until they’re completely black and disgusting. We store them out the back and try to hide them as we’re using them – they look foul but the taste is amazing and makes this one of our most popular flavours.

Ingredients

Quantity Ingredient
160g caster sugar
35g dextrose
20g skim milk powder
5g carob bean powder
645g milk
165ml pouring cream
80g over-ripe bananas, chopped

Method

  1. Put the sugar, dextrose and skim milk powder in a bowl and mix to combine.
  2. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar mixture and mix together well.
  3. Pour the milk and cream into a large heavy-based saucepan over a medium heat. Whisk in the carob bean powder mixture and continue to heat, whisking in the sugar mixture as you go, until it hits 85°C. Remove from the heat, pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C.
  4. Turn on your gelato maker so it begins the freezing process.
  5. Add the banana to the mixture and blend with a hand-held blender until very smooth.
  6. Pour the mixture into your gelato maker. Once the mixture reaches –4°C or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.

TIP

  • Make sure the bananas you use here are completely black; they will be gooey and very soft but will give you an amazing, strong banana flavour.
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