Gelato di Banana al Rum
Italian ice cream is smooth, is never overly sweet and should creamily submit to the touch of a spoon. This recipe calls for slightly overripe bananas — which are flecked with black, not completely black — because they have the richest flavour.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 231 |
| pro | 4 g |
| total fat | 14 g |
| sat. fat | 8 g |
| carb | 23 g |
| fibre | 0 g |
| chol | 142 mg |
| sodium | 30 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 4% |
| vit A | 16% |
| vit C | 7% |
| folate | 10% |
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4 slightly overripe bananas (about 1-3/4 lb/875 g)
1 cup (250 mL) each milk and whipping cream
4 egg yolks
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) rum
Preparation:
Peel bananas; cut into thirds. In heavy-bottom saucepan, bring bananas, milk and whipping cream to boil over medium-high heat; reduce heat and simmer until bananas are very soft, about 5 minutes. Let cool for 10 minutes.
In food processor, whirl banana mixture until smooth.
In large bowl, whisk egg yolks with sugar until pale yellow and frothy. Slowly whisk in banana mixture. Return to pan; cook over medium-low heat, stirring constantly, until banana mixture is thick enough to coat back of spoon, about 5 minutes. Strain into bowl, pressing solids through sieve with spatula. Place plastic wrap directly on surface; refrigerate until cold, about 1-1/2 hours. Stir in rum.
Freeze banana mixture in ice-cream machine according to manufacturer's instructions. (Or pour into 9-inch/2.5 L square metal cake pan; freeze until almost solid, about 1-1/2 hours. Break into chunks; in food processor, purée until smooth. Scrape into airtight container; freeze until firm, at least 4 hours.) Make-ahead: Freeze gelato for up to 1 week. Let soften in refrigerator until scoopable.
Additional Information
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Tip: If you love rum, you can add an additional 2 tbsp (25 mL); if you don't, replace the rum with 1 tbsp (15 mL) vanilla.
Source
Canadian Living Magazine: November 2003
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