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Home / Banana Split Sundae Pops

Banana Split Sundae Pops

Banana Split Sundae Pops

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Beginner/Intermediate

  • Components Of Recipe
  • Hot Process Pineapple Banana Gelato
  • Cold Process Pineapple Banana Gelato
  • Method of Preparation

Hot Process Pineapple Banana Gelato

2800g (98.8oz)
300g (10.6oz)
100g (3.5oz)
200g (7.1oz)
200g (7.1oz)
500g (17.6oz)
60g (2.1oz)
150g (5.3oz)
150g (5.3oz)

Method of Preparation

  1. In a large mixing container combine the milk, heavy cream, , and fresh bananas.
  2. Mix together the sugar, , , and .
  3. With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients.
  4. Mix well for 2-3 minutes.
  5. Pasteurize the batch in a pasteurizer following the manufacturer’s directions.
  6. Allow the base to age for at least 12 hours.
  7. Process in a batch freezer according to manufacturer’s directions.

Cold Process Pineapple Banana Gelato

2800g (98.8oz)
300g (10.6oz)
100g (3.5oz)
200g (7.1oz)
200g (7.1oz)
500g (17.6oz)
60g (2.1oz)
300g (10.6oz)

Method of Preparation

  1. In a large mixing container combine the milk, heavy cream, , and fresh bananas.
  2. Mix together the sugar, , and .
  3. With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients.
  4. Mix well for 2-3 minutes.
  5. Process in a batch freezer according to manufacturer’s directions.

Method of Preparation

  1. Place the into the freezer on a pan and allow too freeze for fifteen minutes.
  2. Fill a piping bag with the Pineapple Banana Gelato.
  3. Remove the mold from the freezer. Fill the mold with the Pineapple Banana Gelato. Insert the into the mold, then clean the mold with an offset spatula.
  4. Return the mold to the freezer and allow the pops to harden for at least one hour.
  5. Once the pops have hardened, remove them from the mold and place onto a previously frozen sheet tray lined with parchment paper.
  6. Place the pops into the freezer for one hour.
  7. Melt the to 30°C/86°F.
  8. Remove the pops from the freezer and dip into the . Return them to the frozen sheet tray.
  9. Dip a small portion of the dipped frozen pop into the and then immediately into finely chopped roasted walnuts.
  10. Garnish as desired.
  11. Return the pops to the freezer for fifteen minutes to fully set.
  12. Place the pops in the freezer and serve.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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