Banana Gelato

This is really sweet and really yummy. Megan and Jeremy seconded my opinion of that this weekend. (Phew! Previous testers weren't as impressed as I was, but they were my kids so...). The recipe suggests serving it with toasted pecans, which I made and forgot to serve, so maybe someday I'll try it that way - sounds good to me.

Banana Gelato

1 3/4 c. whole milk

2 very ripe bananas, peeled and quartered

5 egg yolks

3/4 c. sugar

2 tsp. vanilla extract

1/4 tsp. salt

1/4 c. heavy or whipping cream

1. Bring milk and bananas to a simmer in a large saucepan over medium heat (stirring occasionally). Cover, reduce heat to low and simmer 10 minutes.

2. Cool 5 minutes, then puree in a blender or food processor until smooth. Return mixture to saucepan; set over very low heat to keep warm.

3. Beat yolks and sugar in a large bowl with a mixer at high speed until thick.

4. Beat half the milk mixture into yolk mixture in a thin stream, then combine with remaining milk mixture in saucepan. Set over low heat and cook until mixture coats back of a spoon, about 2 minutes. Stir in vanilla, salt and cream.

5. Pour into a large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour into the canister of an ice cream freezer; freeze according to manufacturer's instructions. (Mine has never gotten thick enough to make the ice cream maker stop spinning. It's not thick like regular ice cream so you just have to watch it - peek in the lid - and see if it looks thickened. Then freeze it in the freezer). Serves 8

From relishmag.com