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Banana Rum Gelato

5 February 2009 One Comment

Rich and chewy, this gelato is incredibly easy to make. Use really ripe bananas and a good-quality dark rum for the best results. Once the gelato has frozen, place in an airtight container and freeze for an hour to firm it up a bit.



Approximately 1 pint


  • 1 lb. ripe bananas (the riper the better, but not yet brown)
  • 2/3 c. sugar
  • 2/3 c. whole milk
  • 2 tbsp. dark rum


Peel the bananas and chop into pieces. Puree in a food processor with a metal blade until smooth. Add milk, sugar and dark rum and puree a minute more. Cover and refrigerate until cold. Place in ice cream maker and freeze.

One Comment »

  • Cucee Sprouts said:

    I am also an avid food lover and a photographer. I live in the Bay Area as well.

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