Vegetarian Gelato
Banana Pudding Gelato with Butternut Squash
A banana pudding gelato with butternut squash and vanilla pudding mix.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 240 ml | 1 cup | double cream | |
| 65 g | ⅓ cup | granulated sugar | |
| 4 | 4 | large egg yolks | |
| ½ | ½ | banana, sliced | |
| 100 g | 3½ oz | instant vanilla pudding mix | |
| 60 g | ½ cup | chopped frozen butternut squash | |
| 6 | 6 | vanilla wafers, crumbled, plus more for garnish |
Ingredients
Method
- Put the double cream, sugar and egg yolks in a small saucepan. Whisk until the sugar has dissolved.
- Heat over a medium heat, stirring constantly with a whisk or spatula. Cook until it reaches 74–79°C on a thermometer.
- Take off the heat and strain through a fine sieve into an empty Creami pint. Stand the pint in an ice bath until cool. Once cool, add the banana, pudding mix and squash. Put the lid on and freeze for 24 hours.
- Press: GELATO Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select gelato.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the 6 vanilla wafer biscuits to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 516 kcal
- Fat
- 33 g
- of which saturates
- 19 g
- Carbohydrate
- 51 g
- of which sugars
- 45 g
- Fibre
- 1 g
- Protein
- 4.3 g
- Sodium
- 400 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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