Burnt Caramel & Banana Gelato

1. 1

   Heat 1/4 cup of sugar in a deep pot over medium heat until it begins to melt and turn golden. Add bananas and saute until well coated and caramelized. Remove from pan and set aside.

2. 2

   Heat the remaining sugar in the same pot over medium heat until it melts and turns dark brown, about 2 to 3 minutes (do not stir sugar during this process). Slowly whisk in cream until well combined. Whisk in milk and add vanilla bean; cook until very hot, about 2 more minutes.

3. 3

   Beat eggs yolks in a medium, heat-proof bowl. Slowly whisk 1/2 cup of cream mixture into the yolks. While constantly whisking, slowly our egg-cream mixture back into pot with milk-cream mixture. Stir in the caramelized bananas. Reduce heat to low, and cook, stirring constantly, until it thickens enough to coat the back of a wooden spoon.

4. 4

   Transfer to a container and cool completely in the refrigerator or using an ice bath. Using a sharp paring knife, scrape seeds from vanilla bean pod. Add seeds to gelato mixture and discard pods. Churn according to the directions on your ice cream maker, then store in a tightly sealed container and freeze until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.