I was in the mood for gelato, but I didn’t feel like going through the temperature-monitoring while waiting for the corn starch to fully cook*. So the other day I froze about a pound of chopped-up bananas and today I made “nice” cream pretty  much according to this recipe. Instead of nut milk, I added a couple of tablespoons of half-and-half and about the same amount of whole milk.

The ingredients (yup, those are lots of bitters back there. great in seltzer with ice. I’m a total addict)

My food processor is on the wimpy side, power-wise—I needed to add the milk to thin the nice cream just enough to get it to mix properly.

The finished product

It’s currently in the freezer setting up, but I tasted it and it’s great. Creamy. Banana is there but imo not too noticeable because of the cocoa (not that I’d mind—I love bananas). I used 16.5 oz bananas, which is roughly 3 cups according to The Internet, so about 1.5x the amounts in the recipe…except for the milk because see above.

it’s chocolaty. It’s creamy. Four stars would make again.

*I make Sicilian-style gelato, which uses corn starch to thicken rather than eggs. Don’t make that face—it’s essentially frozen pudding.