Banana Rum Gelato
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.