Banana gelato

Banana gelato

By
From
Gelato Messina
Photographer
Billy Law

For the best results, you need to use very ripe bananas for this recipe. Make sure the skins are black.

You also want to make sure that you don’t peel the bananas too far in advance as they tend to oxidise. This oxidisation also continues once you have made the banana gelato; you will notice even after a day that the beautiful off-white gelato will start to turn grey. You can use some lemon juice to help maintain the colour but, in my opinion, the citric taste destroys the banana flavour.

Domestic

Ingredients

Quantity Ingredient
340g milk
150g cream
100g sugar
30g skim milk powder
25g dextrose
5g stabiliser
350g peeled bananas, (see note)

Method

  1. Mixing

    Put the milk and cream in a double boiler over a medium heat.
  2. Put all the powders in a bowl and mix until combined. When the milk and cream hit 40°C, whisk in the powders and bring the mixture up to 65°C. Keep the mixture at 65°C for 30 minutes, whisking constantly.
  3. Peel the bananas and blend in a food processor to form a purée. Transfer the milk mixture to a stainless steel bowl, then blend in the banana purée using a stick blender. Place in an ice bath and chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then place in the fridge and let it age for 4 hours.
  4. Churning

    Turn on your gelato maker so it begins the freezing process.
  5. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker.
  6. Once the mixture reaches –4°C, scoop out the gelato and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.
  7. Serving

    The gelato should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity Ingredient
as above

Method

  1. Mixing

    Put the milk and cream in a pasteuriser and select high pasteurisation.
  2. Put all the powders in a bowl and dry mix. When the milk and cream hit 40°C, whisk in the powders; the pasteuriser will take the entire mix to 85°C, then will switch to cooling phase.
  3. Peel the bananas and blend in a food processor to form a purée. As the temperature of the mix comes down to 70°C, add the banana purée.
  4. Once the pasteuriser runs its cycle and gets down to 4°C, let the mixture age for 4 hours at 4°C.
  5. Churning

    Measure an appropriate amount of mixture into a measuring jug and put in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction.
  6. For long-term storage, up to 2 weeks: Put the gelato in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the gelato in a storage freezer at –18°C.
  7. Serving

    The serving temperature of the gelato should be around –11°C to –13°C.

Note

  • You will need about 3 bananas for this recipe. Peel the bananas just before you are ready to use them.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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