This banana rum gelato has an ultra-rich, chewy texture from slowly simmered overripe bananas and heavy cream.
Banana Rum Gelato
Dark rum adds a touch of decadence. Chill the base thoroughly before churning for the smoothest texture. It keeps well frozen for at least a month. Letting the banana mixture cool completely before freezing is crucial for the creamiest gelato possible. Overripe bananas contribute intense banana flavor.
Ingredients
- 1 lb ripe bananas (the riper the better, but not yet brown)
- 2/3 cup sugar
- 2/3 cup whole milk
- 2 tbsp dark rum
Directions
- Peel the bananas and chop into pieces.
- Puree in a food processor with a metal blade until smooth.
- Add milk, sugar and dark rum and puree a minute more.
- Cover and refrigerate until cold.
- Place in ice cream maker and freeze.