By: Rather faithfully adapted from Marcella Hazan by Anders@icecreamnation.org
Courtesy of the late great Italian food icon Marcella Hazan, this slightly adult take on banana gelato should satisfy even the most discerning buccaneer ;-)
Ingredients
340-450 gram ripe bananas (about 3-4 bananas; the riper, the better ...)
150 gram/about 3/5 cup) sugar
150 ml/about 3/5 cup milk (or, as I did, substitute 50 ml for crème fraiche)
2 tablespoons dark rum
Instructions
Peel, cut and purée the bananas.
Add the sugar, milk and rum and run for 1 more minute in the blender.
Churn or still-freeze.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2024/10/banana-and-rum-gelato/