Fresh pineapple, bananas, and orange infuse the gelato with fruitflavor. 3 cups milk 3/4 cup sugar 6 egg yolks 1 teaspoon vanilla 2 cupsfresh pineapple chunks 2 small ripe bananas (1/2 lb. total), cut intochunks 1 teaspoon grated orange peel 3 tablespoons orange juice In a 3- to 4-quart pan, combine milk and sugar.
Stir over mediumheat just until sugar dissolves. Gradually whisk 1 cup of the warm milkinto the egg yolks in a bowl, then whisk egg mixture into pan. Cook,stirring constantly over medium-low heat, until liquid coats back of aspoon, 10 to 15 minutes.
Stir in vanilla; cool and chill. In a blender, combine pineapple chunks, bananas, orange peel, andjuice; whirl until pureed. Stir into chilled custard.
Pour mixtureinto container of ice cream maker and freeze at once according tomanufacturer’s directions. Serve when just frozen, or cover andfreeze up to 1 month. Let hard gelato stand at room temperature about30 minutes to soften. Makes 2 quarts, 8 to 10 servings.