BLUEBERRY GELATO
Make and share this Blueberry Gelato recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h35m
Yield 1 quart, about
Number Of Ingredients 8
Steps:
- Add berries and the lemon juice to a blender or food processor fitted with the chopping blade; blend or process until fairly smooth.
- Transfer to a fine-mesh sieve set over a big bowl; gently press the puree against the mash with the back of a wooden spoon to extract as much of the juice and pulp as possible, leaving the skins behind.
- Discard the mass in the sieve and set the puree aside.
- Heat the milk and cream in a saucepan over medium heat until tiny bubbles fizz around the pan's inner rim; adjust heat to maintain this temperature without letting the mixture boil.
- Beat the egg yolks and sugar in a medium bowl with an electric mixer at medium speed until pale yellow, thick and grainy, about 2 minutes.
- Whisk about one quarter of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture into the remaining hot milk mixture in the pan.
- Immediately decrease heat to low; cook slowly, stirring constantly, until the mixture thickens to the consistency of melted ice cream and can coat the back of a wooden spoon, about 4 minutes.
- Strain through a clean fine-mesh sieve into a medium bowl to remove any bits of scrambled egg; stir in the blueberry puree, vanilla, and salt.
- Refrigerate until cold, about 4hours or overnight.
- Freeze the custard in your ice cream machine according to manufacturer's directions.
- Serve at once or scoop into a freezer container; store in the freezer for up to 1 month; soften at room temperature for up to 10 minutes before serving.
Nutrition Facts : Calories 1431.4, Fat 56.6, SaturatedFat 29.4, Cholesterol 969.4, Sodium 834.3, Carbohydrate 209.2, Fiber 5.3, Sugar 198.3, Protein 29.4
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
BLUEBERRY ICE CREAM
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. -Alma Mosher, Mohannes, New Brunswick
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-3/4 quarts.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
Nutrition Facts : Calories 226 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
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