Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
Report this message if not aplicable or ask to be added to the contributor list to not receive this message again.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/icecreamery) if you have any questions or concerns.*
Coreycoatess
My Banana Gelato – apparently delicious!
I say apparently because I have never liked the taste of Bananas, and hence have never tried this Gelato. This recipe was created completely hypothetically, using my experience in balancing recipes and my spreadsheet to guide me, and it apparently worked out because everyone seems to love it.
When creating gelato with Fruit, I will more often than not create a sorbet rather than a milk-based gelato, but giving into my father’s obsession with Banana Milk, I decided that I wouldn’t go down that route this time.
Cutting the patter, here is the recipe:
To make 1KG of Banana Gelato:
– 665g White Base – 145g Fresh Banana – 45g Dark Muscavado Sugar – 125g Double Cream (48% Fat) – 20g Malted Milk Powder (such as Horlick’s).
Blend all the ingredients together, and churn in your machine according to the manufacturer’s instructions.
A note on Bananas: Look for Bananas that are significantly ripe, quite coloured, and strong in flavour intensity.
Malted Milk Powder seems a bizzare ingredient to add to the recipe, and is not an original idea. It is something I blatantly ripped off a Banana Cake recipe where it credits the Horlick’s as “intensifying the Banana Flavour”. Like Coffee in chocolate recipes, it is something that is barely noticable.
This is also an excellent recipe to “Stracciatella”. And to do that, melt 45g of 70% chocolate with 15g of Coconut oil or Cocoa Butter, and pour over the churning ice cream just before extracting from the machine (sorry for anyone using a horizontal batch freezer, this is a whole lot easier with a vertical).
You can find my white base recipe on pretty much every other post I have put out, but here it is just for completion:
2 Comments
Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
Report this message if not aplicable or ask to be added to the contributor list to not receive this message again.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/icecreamery) if you have any questions or concerns.*
My Banana Gelato – apparently delicious!
I say apparently because I have never liked the taste of Bananas, and hence have never tried this Gelato. This recipe was created completely hypothetically, using my experience in balancing recipes and my spreadsheet to guide me, and it apparently worked out because everyone seems to love it.
When creating gelato with Fruit, I will more often than not create a sorbet rather than a milk-based gelato, but giving into my father’s obsession with Banana Milk, I decided that I wouldn’t go down that route this time.
Cutting the patter, here is the recipe:
To make 1KG of Banana Gelato:
– 665g White Base
– 145g Fresh Banana
– 45g Dark Muscavado Sugar
– 125g Double Cream (48% Fat)
– 20g Malted Milk Powder (such as Horlick’s).
Blend all the ingredients together, and churn in your machine according to the manufacturer’s instructions.
A note on Bananas: Look for Bananas that are significantly ripe, quite coloured, and strong in flavour intensity.
Malted Milk Powder seems a bizzare ingredient to add to the recipe, and is not an original idea. It is something I blatantly ripped off a Banana Cake recipe where it credits the Horlick’s as “intensifying the Banana Flavour”. Like Coffee in chocolate recipes, it is something that is barely noticable.
This is also an excellent recipe to “Stracciatella”. And to do that, melt 45g of 70% chocolate with 15g of Coconut oil or Cocoa Butter, and pour over the churning ice cream just before extracting from the machine (sorry for anyone using a horizontal batch freezer, this is a whole lot easier with a vertical).
You can find my white base recipe on pretty much every other post I have put out, but here it is just for completion:
– 760g Whole milk (4.75%).
– 45g Skimmed Milk Powder.
– 45g Glucose Syrup (42DE).
-145g Caster Sugar.
– 2.5-5g Stabilizer (dosage depends on blend).