Banana Cream Pie Gelato
Sarah and I have a tradition every winter, where we take a trip to Palm Springs. One of our favorite old school restaurants there has the most delicious Banana Cream Pie Pudding, This year it seemed especially divine! So, when it came time for a new recipe, we immediately thought of that pudding and knew we had to make banana cream pie gelato. And, it is simply divine!
INGREDIENTS
For the Banana Gelato
½ a Banana
1 Cup Crema Lusso
¼ Cup Banana, chopped
For the Whipped Cream
½ Cup Heavy Whipping Cream
2 Tbsp Sugar
½ tsp Vanilla Extract
For the Crust
1 Graham Cracker Sheet
1 Tbsp Butter
1 Tbsp Sugar
INSTRUCTIONS
To make Banana Gelato
1. Place half a banana into a medium saucepan on medium low heat. Use a fork to smash the banana. Just barely smash the banana, you don’t want to over smash it, otherwise the gelato mixture gets too thick.
2. Add in Crema Lusso and stir the mixture until it comes to a boil. Reduce the heat to low and let the mixture gently boil for one minute, stirring constantly.
3. After the minute is up, pour the mixture through a strainer into a bowl. Place the gelato mixture in the freezer for 10 minutes to let cool.
4. While the base is cooling, chop up the remaining quarter of the banana.
5. Pour the banana gelato mixture through a strainer once more into a plastic container. Straining it twice, ensures that the gelato mixture isn’t too thick.
6. Add in two drops of yellow food coloring, and use a spoon to stir it in, until the gelato is a soft yellow color.
7. Sprinkle in the chopped banana.
8. Put the lid on the container and place it in the freezer for at least 4 hours or until it’s completely frozen.
9. Once frozen, scoop and enjoy!
To make Banana Cream Pie Gelato
1. Place half a banana into a medium saucepan on medium low heat. Use a fork to smash the banana. Just barely smash the banana, you don’t want to over smash it, otherwise the gelato mixture gets too thick.
2. Add in the Crema Lusso mixture, and stir the mixture until it comes to a boil. Reduce the heat to low and let the mixture boil for one minute, stirring constantly.
3. After the minute is up, pour the mixture through a strainer into a bowl. Place the gelato mixture in the freezer for 10 minutes to let cool.
4. While the base is cooling, chop up the remaining quarter of the banana.
5. In a bowl, combine the heavy whipping cream, sugar, and vanilla extract.
6. Use an electric hand mixer to whip the cream until it’s light and fluffy.
7. Pour the banana gelato mixture through a strainer once more into a plastic container. Straining it twice, ensures that the gelato mixture isn’t too thick.
8. Add in two drops of yellow food coloring, and use a spoon to stir it in, until the gelato is a soft yellow color.
9. Sprinkle in the chopped banana.
10. Add a few dollops of whipped cream around the gelato mixture, about ½ a cup's worth. Use a spatula to barely swirl in the whipped cream.
11. Place the lid on the container and place it in the freezer for 3 hours.
12. While the base is freezing, add the butter to a medium saucepan, on medium low heat. Once the butter is melted, break up the graham cracker and add it to the pan.
13. Toast the graham cracker in the butter, stirring occasionally, until the graham cracker is slightly browned, about 3-5 minutes.
14. Once the graham cracker has browned, spoon the graham cracker onto a paper towel.
15. Sprinkle the sugar on top and toss the graham cracker in the sugar until well coated.
16. Let cool – as the graham cracker cools it will get crunchy.
17. After the ice cream has been in the freezer for about 3 hours, it should be almost frozen but still soft – like soft serve. Add the graham crackers to the ice cream mixture.
18. Put the lid back on the container and place it in the freezer for at least another hour, or until completely frozen.
19. Once frozen, scoop and enjoy!
