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15
BANANA GELATO
4 CUPS WHOLE MILK
4 CUPS WATER
2 CUPS CASTER SUGAR
12 RIPE BANANAS
JUICE OF 2-3 FRESH LEMONS
1. In a saucepan mix together the sugar and water. Heat gently, stirring constantly
until the sugar has dissolved completely. Remove from heat and let cool.
2. In a separate bowl, mash the bananas and stir in the juice from the lemon. Stir in the
milk and the cooled sugar/water syrup. Transfer into ice cream maker and freeze
according to the instructions.
PEACH GELATO
4 LBS FRESH PEACHES (PEELED AND PITTED)
1 ½ CUPS OF SUGAR
1 ½ CUPS OF MASCARPONE CHEESE OR PLAIN YOGURT (UNFLAVORED)
1. Cut the peaches into very small pieces. The smaller you cut them, the faster they
will freeze and the finer the final texture will be. Arrange the peach pieces in a single
layer on a rimmed cookie sheet and freeze solid, about 2 hours.
2. Put the frozen peach pieces in a food processor or blender with the sugar and blend
briefly. Add the mascarpone and pulse until the mixture is smooth.
3. Transfer into ice cream maker and freeze according to the instructions.
STRAWBERRY GELATO
3 LBS OF FRESH STRAWBERRIES (HULLED)
3 CUPS OF SUGAR
5 CUPS WHOLE MILK
3 CUPS OF HEAVY CREAM
4 TSP FRESH LEMON JUICE
1. In a food processor or blender combine the strawberries, sugar and whole milk and
puree until smooth.
2. Add in the heavy cream and mix just enough to combine (you do not want to whip
the cream). Add in the lemon juice.
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