• 12 ripe bananas
• 2 quarts whipping cream
• 1 1/2 cups granulated sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 2 tablespoons vanilla extract
• 25 to 30 pounds chopped ice
• 5 pounds rock salt

Blend all bananas in food processor until thick. Put banana mixture in bottom of an ice cream maker.

Add whipping cream, sugar, lemon juice, salt and vanilla extract. There should be about 2 inches of space between the top of the mixture and the top of the freezer.

Fill the ice cream maker with an ice and rock salt mixture of 2 ice to 1 rock salt ratio. Crank freezer handle about 15 to 20 minutes, refilling around ice cream container with ice and rock salt mixture.

Makes 1 gallon.

• 1 1/2 pounds peaches, peeled, pitted, sliced
• 1 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 1 cup crumbled amaretti cookies
• 3 tablespoons Amaretto
• 6 large egg yolks
• 2 teaspoons vanilla extract
• 2 cups well−chilled heavy cream

In a bowl toss peaches with 1/4 cup sugar and lemon juice and let mixture stand 30 minutes. Drain mixture and purée peaches in a food processor.
In heavy saucepan combine remaining 3/4 cup sugar with 1/4 cup water, bring mixture to a boil over moderate heat, washing down the sides of pan with a pastry brush dipped in cold water, and simmer the syrup until it is a pale golden caramel. Add 1/2 cup boiling water carefully (mixture will bubble vigorously) and simmer mixture, stirring, until caramel is dissolved.
In a small bowl sprinkle the cookies with Amaretto and let stand for 5 minutes.
In a large bowl with electric mixer beat egg yolks until they are thick and pale, add syrup in a stream, beating, and beat mixture until cool. Stir in vanilla extract, peach purée, cookie mixture and cream.

Freeze the mixture in an ice cream maker according to the manufacturer’s directions.

Makes about 2 quarts.

• 1/4 cup blanched almonds
• 2 cups whole milk
• 3/4 cup heavy cream
• 3 egg yolks
• 1/2 cup superfine sugar
• 1 teaspoon kirsch

Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture to a boil. Remove from heat.

In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond milk and mix well with wooden spoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then allow it to cool. Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.

Makes 6 servings

• 4 cups heavy cream
• 5 egg yolks
• 1 cup granulated sugar
• 1 cup crushed blanched almonds
• 1 tablespoon Amaretto liqueur

Pour the cream into a saucepan and heat gently.

Beat the egg yolks and sugar together until pale and creamy. Beat 2 tablespoons of the hot cream into the egg mixture, then beat in the remaining cream, a half cup at a time.

Pour into a double boiler, or into a bowl set over a pan of simmering water, and cook over a gentle heat, stirring constantly 15 to 20 minutes, until the mixture coats the back of a spoon. Cool mixture, then chill.

Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions. While the paddle is churning, add the almonds and Amaretto, freeze gelato overnight. Place in the refrigerator about 20 minutes before serving.