Here is a recipe for a banana gelato and not a banana ice-cream. We will indeed voluntarily limit the fat content very low which does not allow us to use the appellation of ice cream. An higher fat content riks to reduce the fruit flavor.
You do not have all these ingredients ? No problem. Forget the stabilizer if you do not have any at home. Replace simply dextrose, inverted sugar and powdered glucose by usual sugar (sucrose). The ice cream texture will not be perfect but you will still get a very good ice cream.
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- Take a small quantity of sucrose (30 g for example) and mix it with the stabilizer.
- Mix together the remaining sucrose (55 g), dextrose and powdered glucose.
- In a saucepan, pour water, inverted sugar, milk, cream and stir with the whisk. Add the powdered milk and stir. Start heating the preparation at low heat and add immediately the sucrose/dextrose/powdered glucose mix. Stir constantly with a whisk.
- At 40 °C, add the sucrose/stabilizer mix.
- Continue to heat gently while stirring constantly with the whisk.
- When temperature reaches 85 °C, stop heating. Pour the preparation into another container. Use the hand blender for a few seconds, taking care to hot liquid splashing risk. Immerse the container in a bath of ice water.
- Often control the preparation temperature stirring it with the kitchen thermometer. When the mix reaches approximatively 15 °C, wrap the container and place it in the refrigerator.
- Put in the refrigerator your entire bananas, entire lemon.
- Let maturate one night.
- The next day, peel your bananas and mix them with the lemon juice.
- Add bananas to the mixture made the day before and mix well with a hand blender.
- Pour your mix in the ice-maker to start creaming phase.
An extra for gourmands. The stracciatella effect consists in adding small pieces of chocolate in you ice cream.
With a banana ice cream, we are far from the original recipe but banana and chocolate, it is a good combination.
The true stracciatella was created in 1961 in Bergamo by Enrico Panattoni who added melted chocolate in a white basis or Fiordilatte (milk and cream). Hot chocolate will "tear appart" (stracciare in italien) in contact with cold ice.
The stracciatella name refers to the torn appearance resulting from mixing ingredients of different temperatures. Enrico Panattoni used for his ice cream the name of a soup "Stracciatella alla romana" in which a beaten egg coagulated in a broth and was served in his restaurant "La Marianna".
Two techniques are possible : hot or cold.
Hot, this is the original technique. For a mix of 1000 g, melt 100 g of dark chocolate in a bain-marie. When the creaming phase of your ice cream is quite finished, pour slowly in the preparation the chocolate till warm and stop ice-making machine a few seconds later when the mix is perfect.
It may be difficult to add the whole chocolate because the pale of the ice-cream maker will start to have difficulties to turn. In that case, transfer your ice cream to your final container and finish adding the chocolate, stirring with a spatula.
Cold, it is an easier and faster method. For a mix of 1000 g, prepare 100 g of chocolate chips (bought in stores or made by scraping a chocolate bar with a knife). When the creaming phase of your ice cream is quite finished, add the chocolate in the preparation and stop ice-making machine a few seconds later when the mix is perfect.