Banana gelato
Smooth, naturally sweet gelato with ripe banana blended into a milk base. Banana brings its own sugar and body, so the recipe uses less added sugar and cream.
Ingredients
For 1 kg of mix. Open it in the calculator to make any batch size.
| Whole milk 3.5% | 380 g |
|---|---|
| Cream 35% | 128 g |
| Skim milk powder | 53 g |
| Sucrose (table sugar) | 98 g |
| Dextrose | 38 g |
| Stabilizer blend | 3 g |
| Banana | 300 g |
Balanced for gelato
- Fat
- 6.0%
- Sweeteners
- 17.3%
- MSNF
- 9.2%
- Total solids
- 36.6%
- Scoops best at
- −12 °C
Every number is inside the gelato template’s range. What they mean: how to balance a recipe.
Method
- Weigh every ingredient. Mix the dry ones (sugar, dextrose, milk powder, stabilizer) so the stabilizer doesn’t clump.
- Warm the milk and cream to about 40 °C, whisk in the dry mix, and heat to 85 °C, stirring, to dissolve and pasteurise.
- Cool quickly in an ice bath. Blend in the peeled banana once the mix is cold, so it tastes fresh.
- Chill in the fridge for 4 to 12 hours, then churn in your ice cream machine.
- Freeze until firm. Serve at about −12 °C: from a home freezer (−18 °C), let it rest 10 to 15 minutes first.
Use very ripe bananas (brown-spotted): more flavour and more natural sugar. Lemon juice (a few grams) keeps the colour.
Make it your own
Open it in the calculator to change any amount, swap ingredients for the ones you have, or make it sweeter or softer: Scoopable rebalances the rest so it stays in range.