I take advantage of summer berries, they’re excellent for making full-flavored gelato. Sugar balances the tartness and brings out their flavor. A fresh puree is easily made and poured into a cooked egg-milk-cream custard, which is chilled overnight (to thicken). A quick churn for about 30 minutes, a few hours of hardening, and this fresh gelato is ready to enjoy. Be sure to plan ahead…although rather simple, this is an overnight process.
5 ingredients…raspberries (raspberry puree), 2 parts milk, 1 part cream, sugar and egg yolks.
Puree the raspberries in a food processor (or blender). Strain it in batches, through a fine mesh sieve.
Work it with a spoon (I use a medium size ladle) to get all of the puree and leave the seeds behind. Puree clings to the underside of the sieve, so be sure to scrape it frequently.
Heat the milk, cream, and half the sugar is heated over low heat. Set aside.
Meanwhile, beat the egg yolks and remaining sugar…until thick and pale yellow. Now pour the hot milk-cream mixture into the egg yolk-sugar mixture.
Reheat the mixture to 180 degrees. The mixture should thick enough to coat a wooden spoon.
Make an ice bath for the custard.
Pour in the cooked mixture.
Add the puree and stir well.
Stir until blended and cooled down (about 5 minutes). Cover with plastic wrap (directly touching the gelato). Cover the bowl with another sheet of plastic wrap and transfer to the fridge overnight (to set and thicken).
Remove the ice cream maker cylinder from the freezer, and set it in the ice cream maker shell. Remove the custard from the fridge. Turn on the ice cream maker and pour in the custard.
Churn according to manufacturer’s instructions (usually 25-30 minutes). The gelato will be soft, so you will need to work quickly when removing.
Scoop out the gelato with a spatula and wooden spoon (to get it all)…and pack it into a 2-quart freezer container. Place a sheet of plastic wrap on top of the gelato (touching it), secure with a lid and transfer to the freezer for about 3 hours, or until hardened.
Makes about 1 ½ quarts
12 ounces fresh raspberries
2 cups whole milk
1 cup heavy cream
1 1/4 cups sugar
4 egg yolks
1 1/4 cups raspberry puree
Freeze the ice cream maker cylinder bowl for 24 hours prior to use.
Make the raspberry puree: In the work bowl of a food processor, puree the raspberries. Strain through a fine-mesh sieve set over a small bowl; with the back of a spoon, press the strainer to extract as much liquid as possible. Scrape the bottom of the sieve frequently to free accumulated puree. Set aside.
To make the custard: Attach a candy thermometer to a 2-quart, heavy-bottomed saucepan. Add the milk, cream, and 3/4 cup of sugar. Cook over medium-low heat, stirring constantly until the temperature reaches 175 degrees F. Pour the mixture into a 4-cup heatproof measuring cup and set aside. Reserve the saucepan for reuse.
In an electric mixer bowl fitted with a paddle attachment, beat the egg yolks and remaining sugar on high speed for 3 to 4 minutes, until thick and pale yellow. With the mixer speed on low, slowly pour the hot mixture into the egg mixture. Pour the mixture back into the saucepan and reattach the thermometer. Cook over medium-low heat, stirring constantly for 5 to 7 minutes, or until the thermometer reaches 180 degrees F. (do not allow the mixture to boil). The mixture should be thick enough to coat the back of a wooden spoon. Pour the custard into a medium-size bowl. Take a large bowl, fill the bottom with ice cubes and set underneath the bowl of hot custard. Pour the raspberry puree into the custard, and stir constantly for about 5 minutes, until the mixture is blended and cooled. Remove the custard bowl from the ice water bath and dry the outside of the bowl with a towel. Place a sheet of plastic wrap directly on top of the custard to prevent a skin from forming. Refrigerate overnight or for at least 8 hours.
Remove the custard from the fridge. Remove and place the frozen cylinder bowl in the ice cream maker shell. Turn on the ice cream maker and pour in the custard. Process according to the manufacturer’s instructions (usually 25-30 minutes). When finished churning, work quickly to remove the gelato from the cylinder, transferring it to a plastic freezer container (using a rubber spatula and wooden spoon to get it all). Place a sheet of plastic wrap on top of the gelato, secure the lid and freeze to harden for about 3 hours. Allow the gelato to soften before serving. To store, cover the gelato in the same manner (as above) and freeze for up to 1 week.
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