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Banana Gelato

Bananas and coffee liqueur make this a particularly intense-flavored gelato.

  • Yield: Makes about 1 quart

Source: Martha Stewart Living, June/July June/July 1994


  • 5 very ripe bananas
  • 2 tablespoons coffee-flavored liqueur
  • 2 cups whole milk
  • 5 large egg yolks
  • 1/2 cup sugar
  • 1 cup heavy cream


  1. In a heavy saucepan, cook bananas and liqueur over low heat until falling apart, about 45 minutes. Remove from heat and puree.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

For best flavor, soften it slightly in the refrigerator before serving.


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