Gelato · Fruit, Tea & Spirits · Nº 29
Banana & Brown Sugar
Banana al muscovado
Ripe banana browns no matter what, so this recipe leans into it: dark muscovado sugar makes the caramel color look deliberate and adds a molasses depth that flatters the fruit. A late splash of rum and lemon keeps it from turning heavy.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the skim milk powder, muscovado sugar, glucose powder, dextrose, and stabilizer together until evenly combined.
Combine the milk, cream, and banana purée in a saucepan. Warm to 113–122 °F (45–50 °C), gradually whisk in the dry mixture, then heat to 185 °F (85 °C). Remove from the heat and stir for 30 seconds.
Use an immersion blender to emulsify the hot base for about 30 seconds. Set the saucepan over an ice bath and stir until the base reaches 39 °F (4 °C) or colder.
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Immediately before churning, add the lemon juice and rum and use the immersion blender for 15–20 seconds, just until evenly incorporated.
Pour the cold liquid base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished gelato to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
