Homemade Cinnamon Gelato Recipe Recipe For Banana

BANANAS FOSTER GELATO

Steps:

• In a small bowl, beat the egg yolks, brown sugar, salt and cinnamon for 4 minutes; set aside. , In a small heavy saucepan, heat milk and cream until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg mixture. Return all to the pan, whisking constantly., Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a spoon. Quickly transfer to a large bowl; place in ice water and stir for 2 minutes. Stir in the rum and vanilla. Mash bananas with lemon juice; stir into the rum mixture., Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill the cylinder of an ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., If desired, top with sliced bananas and caramel topping.

CINNAMON GELATO

Steps:

• In a medium saucepan, combine the heavy cream, 1/4 cup of the sugar, the vanilla extract, salt and cinnamon sticks. Bring to a boil, turn off the heat and let sit.
• In a small bowl, combine the egg yolks and the remaining 1/4 cup sugar and beat to a homogeneous consistency.
• Bring the heavy cream-cinnamon mixture back to a boil and turn the heat off. Whisk a third of the heavy cream mixture into the egg-sugar mixture, and then immediately whisk the egg mixture back into the remaining heavy cream mixture. Bring the mixture back up over medium heat, stirring constantly, until thickened and coats the back of a spoon, about 10 minutes. Strain the mixture and chill over an ice water bath.
• Churn the chilled mixture in an ice cream/gelato machine according to the manufacturer's directions.

BANANA GELATO

Steps:

• Bring milk and bananas to a simmer in a large saucepan over medium heat. Cover, reduce heat to low, and simmer 10 minutes.
• Cool 5 minutes, then purée in a blender or food processor until smooth. Return mixture to saucepan; set over very low heat to keep warm.
• Beat yolks and sugar in a large bowl with a mixer at high speed until thick.
• Beat half the milk mixture into yolk mixture in a thin stream, then combine with remaining milk mixture in saucepan. Set over low heat and cook until mixture coats back of a spoon, about 2 minutes. Stir in vanilla, salt and cream.
• Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer's instructions.