BLACKBERRY GELATO
Make and share this Blackberry Gelato recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h20m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Put blackberries in a fine-mesh sieve set over a medium bowl; press them through the mesh with the back of a wooden spoon, scraping the pulp gently across the mesh to extract as much juice and solids as you can while leaving the seeds and skin behind (be sure to cover up to protect clothing from splatters).
- Set strained puree aside but do not discard the seeds in the strainer.
- You should have about 1 ¼ cups blackberry puree.
- In a bowl, beat the egg yolks and sugar with a whisk or electric mixer at medium speed until pale yellow and thick, like a grainy paste, about 2 minutes.
- Heat the milk and cream in a medium saucepan over medium heat until small bubbles dot the pan's inside rim; do not boil but adjust heat to keep the mixture this hot.
- Whisk about 1/3 of the hot milk into the egg mixture until smooth, then whisk this combined mixture into the remaining hot milk mixture until smooth.
- Immediately decrease heat to very low-if you are using an electric stove, move the pan to an unused burner just now set on low.
- Cook slowly, stirring constantly, until the mixture rises slightly in the pan and is thick enough to coat the back of a wooden spoon, about 3 minutes.
- Add a small amount of the custard to the sieve with the blackberry seeds, and push them again against the mesh into the bowl with the blackberry puree, thereby getting the last amount of pulp out of the seeds.
- Discard the seeds and wash the strainer.
- Strain the remaining custard into the bowl with the puree; add the salt and stir well.
- Refrigerate until cold, at least 4 hours or overnight.
- Freeze the custard in you ice cream machine according to manufacturer's instructions.
- Serve at once or transfer to a freezer container, seal tightly, and store in freezer for up to1 month; soften at room temperature for up to 10 minutes before serving.
Nutrition Facts : Calories 1686.3, Fat 83.9, SaturatedFat 44.7, Cholesterol 1134.1, Sodium 881.6, Carbohydrate 207.4, Fiber 15.3, Sugar 189, Protein 35.3
GELATO ALLA FRAGOLA - STRAWBERRY GELATO
Provided by Food Network
Categories dessert
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a blender combine the strawberries, sugar and whole milk and puree until smooth.
- Add in the heavy cream and mix just enough to combine (you do not want to whip the cream). Add in the lemon juice. Refrigerate for at least 4 hours. Refrigerating overnight is best because it will allow the flavor to intensify.
- Transfer the mixture into an ice cream machine and freeze according to the manufacturer's instructions. Serve at once with fresh cut strawberries, if desired, or freeze for up to one month.
BLACKBERRY ICE CREAM
Capture the fresh taste of summer blackberries in a no-fail ice cream recipe.
Provided by RainbowJewels
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h40m
Yield 4
Number Of Ingredients 6
Steps:
- Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes.
- Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.
Nutrition Facts : Calories 559.8 calories, Carbohydrate 36.8 g, Cholesterol 166.1 mg, Fat 45.4 g, Fiber 3.6 g, Protein 4.4 g, SaturatedFat 28 g, Sodium 58.3 mg, Sugar 30 g
RICOTTA GELATO WITH BLACKBERRY SAUCE
Categories Liqueur Milk/Cream Ice Cream Machine Fruit Dessert Frozen Dessert Ricotta Blackberry Mango Summer Gourmet
Yield Serves 6
Number Of Ingredients 17
Steps:
- Make the gelato: In a saucepan whisk together the half-and-half, the milk, the ricotta, and the sugar, add the cinnamon stick, and bring the mixture just to a boil, stirring. Remove the pan from the heat, add the zest, and let the mixture stand, covered, for 10 minutes. Force the mixture through a fine sieve set over a bowl and stir in the corn syrup and the vanilla. Chill the mixture, covered, until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Pack the gelato tightly into six 1/2-cup dariole or other molds, cover each mold with plastic wrap, and freeze the gelato for 30 minutes, or until it is ready to be served.
- Make the blackberry sauce: In a heavy saucepan melt the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Working carefully and quickly, stir in the water, the blackberries, the lemon juice, and the crème de cassis (the mixture will bubble up), stirring until mixture is combined well, and cook the mixture over moderately low heat until the caramel is dissolved. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is cold.
- Divide the sauce among 6 dessert plates, unmold the gelato, and arrange it in the center of the plates. Garnish each serving with some of the mango and the blackberries.
RICOTTA GELATO WITH BLACKBERRY SAUCE
Hunting down recipes to put my ice cream maker to use, I found this one at epicurious. I think we'll all be getting fat this summer!
Provided by Pinay0618
Categories Frozen Desserts
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Make the gelato: In a saucepan whisk together the half-and-half, the milk, the ricotta, and the sugar, add the cinnamon stick, and bring the mixture just to a boil, stirring. Remove the pan from the heat, add the zest, and let the mixture stand, covered, for 10 minutes. Force the mixture through a fine sieve set over a bowl and stir in the corn syrup and the vanilla. Chill the mixture, covered, until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Pack the gelato tightly into six 1/2-cup dariole or other molds, cover each mold with plastic wrap, and freeze the gelato for 30 minutes, or until it is ready to be served.
- Make the blackberry sauce: In a heavy saucepan melt the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Working carefully and quickly, stir in the water, the blackberries, the lemon juice, and the crème de cassis (the mixture will bubble up), stirring until mixture is combined well, and cook the mixture over moderately low heat until the caramel is dissolved. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is cold.
- Divide the sauce among 6 dessert plates, unmold the gelato, and arrange it in the center of the plates. Garnish each serving with some of the mango and the blackberries.
Nutrition Facts : Calories 479.8, Fat 17.2, SaturatedFat 10.7, Cholesterol 61.9, Sodium 111.1, Carbohydrate 73, Fiber 3.2, Sugar 59.7, Protein 12
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BLACKBERRY GELATO RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 24Total Time 3 hrs 5 minsCategory Blackberry
- Process blackberries, granulated sugar, and fresh lemon juice in a blender until smooth. Pour mixture through a fine wire-mesh strainer to remove seeds, pressing gently with a rubber spatula; discard solids.
- Place whole milk, heavy cream, sugar, milk powder, vanilla bean paste, and Blackberry Puree in a large saucepan; bring to a low simmer over medium. Remove from heat; cool completely, about 1 hour. Place in an airtight container, and chill 2 days.
- Pour mixture into freezer can of a 4-quart ice-cream freezer; proceed according to manufacturer’s instructions. (Instructions and times will vary.) Transfer gelato to an airtight freezer-safe container; freeze until firm, about 2 hours. Garnish servings with fresh blackberries.
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- Puree the blackberries in a food processor or blender. Strain the puree through a fine sieve, pressing hard on the solids to extract as much puree as possible; discard the seeds.
- In a large heavy saucepan, combine the half-and-half with the sugar and cook over moderate heat, stirring, until warm to the touch and the sugar has dissolved. Remove from the heat and stir in the dry milk.
- In a medium bowl, lightly whisk the egg yolks. slowly whisk in 1/2 cup of the warm half-and-half mixture to temper the eggs, then gradually whisk in the rest. Return the mixture to the saucepan and cook over moderate heat, stirring constantly until it thickens to a runny custard and registers 180° on an instant-read thermometer, about 6 minutes. Remove the saucepan from the heat and stir in the heavy cream, blackberry puree and vanilla. Strain the custard through a fine sieve into a medium bowl set over ice water. Stir occasionally until the custard is completely chilled.
- Freeze the custard in an ice cream maker, in 2 batches if necessary, according to the manufacturer's instructions. Transfer the gelato to an airtight container and press a layer of plastic wrap directly on the surface, then seal with a tight-fitting lid and freeze for at least 2 hours before serving.
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