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