Making your own icecream is so much better than store-bought. All the usual reasons for cooking from scratch apply: more flavor and only natural ingredients. If you’ve never made your own icecream before, banana is a good flavor to start with as the banana really helps to achieve a great texture even without adding eggs. All you need is bananas, whipping cream, sugar and a splash of freshly squeezed lemon juice!
Please make sure to use ripe bananas for this, as it makes a huge difference. Ripe bananas are yellow with small brown spots (like freckles). The result will have an amazing banana taste.
For 4 generous servings
450 grams (1 pound) ripe bananas
100 grams (1/2 cup) vanilla-scented sugar (created by keeping vanilla beans in your sugar jar)
250 ml (1 cup) whipping cream
1 Tbsp freshly squeezed lemon juice
Puree all ingredients together in a blender until completely smooth. Refrigerate for an hour or more, tightly covered.
Pour the mixture into your icecream maker and let it churn at the highest speed for a more airy result.
And that’s all! The most wonderful banana icecream you’ve ever tasted is ready to serve.
This goes well with a yellow-colored sweet muscat wine, as opposed to amber-colored muscat wines that are less fruity.
4 thoughts on “Banana gelato”
The vanilla sugar and creamy bananas sound like a winning duo. 🙂
The nice thing about the bananas that you don’t need any egg yolks as an emulsifying agent (i.e. to mix the fruit with the cream).
Yes, I read that there is no need to make the custard! 🙂 American bananas don’t have as much flavor, so they are best in sweet treats, like muffins and ice-creams. Oh, I made some vanilla sugar (or started the process) this morning; thanks for the tip!