Banana Gelato

Name: Banana Gelato
Yield: makes 1 quart
Ingredients: 3 overripe medium bananas; 3 tablespoons cornstarch; 4 cups whole milk; 1/2 cup sugar; 1/4 cup nonfat dry milk powder; 1/4 cup plus 2 tablespoons light corn syrup; 1/8 teaspoon kosher salt; 1/2 cup heavy whipping cream

January 26, 2012

The key to this gelato is to use super-ripe bananas—the blacker the better. Liz Hong, one of our line cooks who tested this recipe, let the bananas ripen for over a week before they were as black as we wanted them. Roasting the bananas before puréeing them is a little trick I use to prevent the bananas from turning brown when they’re added to the base.

Recipe notes

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