Banana Cajeta Cashew Gelato
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 quart
- 1 tablespoon sugar
- 1/2 tablespoon fresh lemon juice
- plain base
- 2 ripe bananas, chilled
- 1/2 cup coarsely chopped roasted salted cashews, frozen
- 1/2 cup cajeta , slightly warmed
Preparation Make the Plain Base and chill as directed. Place the bananas, sugar, and lemon juice in a blender and add half of the base. Blend until smooth, then whisk into the remaining base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions. Add the cashews 5 minutes before the churning is completed. Just after churning, drizzle the cajeta over the top and quickly and lightly swirl in a zigzag pattern with a spoon or butter knife. Reprinted from the book THE CIAO BELLA BOOK OF GELATO AND SORBETTO by F.W. PEARCE & DANILO ZECCHIN. Copyright © 2010 by F.W. PEARCE & DANILO ZECCHIN. Photographs copyright © 2010 by IAIN BAGWELL. Published by Clarkson Potter, a division of Random House, Inc.
Preparation Make the Plain Base and chill as directed. Place the bananas, sugar, and lemon juice in a blender and add half of the base. Blend until smooth, then whisk into the remaining base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions. Add the cashews 5 minutes before the churning is completed. Just after churning, drizzle the cajeta over the top and quickly and lightly swirl in a zigzag pattern with a spoon or butter knife. Reprinted from the book THE CIAO BELLA BOOK OF GELATO AND SORBETTO by F.W. PEARCE & DANILO ZECCHIN. Copyright © 2010 by F.W. PEARCE & DANILO ZECCHIN. Photographs copyright © 2010 by IAIN BAGWELL. Published by Clarkson Potter, a division of Random House, Inc.
