Method
For the limoncello cream sauce, add limoncello to a saucepan, reduce by half then add cream and reduce by ⅔. Allow cooling then refrigerate.
Heat milk, cream, and vanilla till hot but not boiling. Remove from heat. Place egg yolks and sugar into a bowl and mix till thick and pale in colour. Then add the hot cream mixture and whisk continuously. Pour the mixture back into your pot then add bananas. Stir over low heat for 4-5 minutes or until thick – to be very precise up to 82°C. Remove from heat, add limoncello and blend with a mixer, sieve the mixed and set aside to cool. Allow to refrigerate for 4 hours.
Pour the cooled custard into an ice cream machine and follow the manufacturer's instruction until the ice cream is firm.
If you don’t have a gelato maker, place the custard into a deep tray in the freezer for 1 hour. Then every 30 minutes take it out and beat with an electric mixer. Repeat this 3-4 times till the gelato is firm.
Serve a few scoops of banana gelato with a few walnuts into a glass, then pour as much or as little of limoncello cream sauce.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
For the limoncello cream sauce, add limoncello to a saucepan, reduce by half then add cream and reduce by ⅔. Allow cooling then refrigerate.
Heat milk, cream, and vanilla till hot but not boiling. Remove from heat. Place egg yolks and sugar into a bowl and mix till thick and pale in colour. Then add the hot cream mixture and whisk continuously. Pour the mixture back into your pot then add bananas. Stir over low heat for 4-5 minutes or until thick – to be very precise up to 82°C. Remove from heat, add limoncello and blend with a mixer, sieve the mixed and set aside to cool. Allow to refrigerate for 4 hours.
Pour the cooled custard into an ice cream machine and follow the manufacturer's instruction until the ice cream is firm.
If you don’t have a gelato maker, place the custard into a deep tray in the freezer for 1 hour. Then every 30 minutes take it out and beat with an electric mixer. Repeat this 3-4 times till the gelato is firm.
Serve a few scoops of banana gelato with a few walnuts into a glass, then pour as much or as little of limoncello cream sauce.
