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“From Gelato! by Pamela Sheldon Johns.”
1 1/2 quarts

Ingredients Nutrition

  • 4 12 cups whole milk
  • 4 bananas, peeled and chopped
  • 1 lemon, juice of
  • 12 cup sugar
  • 5 egg yolks


  1. In a medium saucepan, heat milk over medium heat until bubbles form around edges of hte pan. Set aside and cover to keep hot.
  2. In a blender or food processor, puree the bananas, lemon juice and 1/4 cup sugar until smooth. Set aside.
  3. In the blender or food processor, beat the remaining 1/4 cup sugar and egg yolks until thick. WIth the machine running, gradually add the hot milk. Return the mixture to the sauce pan.
  4. Cook over medium-low heat, stirring constantly with a wooden spoon 6 to 8 minutes or until the mixture thickens and coats the back of a spoon. Remove from heat and place pan in the bowl of an ice bath. Stir for 2 minutes to cool. Then stir in banana mixture. Cover and chill for at least 2 hours or until thoroughly chilled.
  5. Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions.

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