It turned out to be a good thing that we couldn’t eat our most recent batch of bananas quickly enough. I bought way too many at once, and somehow did the same thing with blueberries. I couldn’t very well let these delicious fruits go to waste, so I created this super interesting and crazy delicious gelato recipe. It’s smooth, creamy, rich and bursting with flavor. It’s dreamy, really.
My boys. I’m really trying to soak up every moment with them this summer. There are camps here and there, and play dates galore, but fortunately, at 9 and 11-years-old, they still love hanging out at home and like having me around. I don’t write about my boys here too often, as the focus is food, but as I sit here and type today, hearing them talking and laughing in the background . . . . well, you’re just lucky I’m not writing a few paragraphs about their latest accomplishments and how they’re the most perfect boys ever. 😉
Here’s a little slice of our day . . . .
- 8 very ripe bananas (about 4 cups mashed)
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 quart low-fat milk
- 1½ tablespoons pure vanilla extract
- 2 cups fresh blueberries, washed and dried
- 10 egg yolks
- 1 cup granulated sugar
- ½ teaspoon sea salt
- Peel the bananas and add them to a large mixing bowl. Use a fork to mash them -- they should be smooth with some chunks. Melt the butter in a large sauté pan over medium-high heat. Add the mashed banana, sprinkle it with the brown sugar and cook, stirring often, until they are nicely caramelized (browned), about 10 minutes. Set aside.
- Add the milk and vanilla to a large sauce pot and place it over medium heat. Bring the mixture to a strong simmer and then turn the heat off. Add the caramelized banana and the blueberries to the pot, and let this sit until it has cooled to room temperature, about 45 minutes.
- Once cooled, add it to a blender and purée for a few seconds -- it should be smooth with a few chunks here and there. Then pour this back into the pot. and set aside.
- In a large mixing bowl, use an electric mixer to whip the egg yolks with the sugar. Mix on high until it's thick and pale yellow. When you drizzle it with a spoon, it should rest for a second or two before sinking back into the rest of the mixture -- this is called the "ribbon stage."
- Slowly add the milk mixture to the yolk mixture and stir in the salt. (It's very important that the milk mixture be completely cooled when you do this!) Now pour this back into the pot and place it over low heat. Stirring frequently, cook just until it coats the back of a spoon, about 7 minutes. (Be very careful here -- you do not want the eggs to curdle! If you begin to see bubbles, it's likely about to boil and should be stirred a lot and removed from the heat immediately.)
- Pour into large container and cool to room temperature. Lay a piece of plastic wrap directly on the surface, nd then cover. Refrigerate at for at least 2 hours and up to 2 days.
- Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions.