Summer Berry Gelato Food

MIXED BERRY ICE CREAM

Steps:

• Prepare the Berry Sauce recipe and set aside to cool a bit. Whisk together the cream, milk, sugar, salt, and vanilla. Add 1/3 cup of the Berry Sauce and stir to combine. Place the remaining berry sauce in the refrigerator to chill while the ice cream is churning.
• Pour into your ice cream maker and freeze according to the manufacturer's instructions. Scoop the churned ice cream into a freezer container, adding a few spoonfuls of the COLD berry sauce along with the ice cream. Swirl lightly with a knife and freeze until firm.
• Serve with remaining berry sauce on top. Enjoy!

BERRY GELATO - WITH SPLENDA

Steps:

• Put ingredients into food processor and whirl it till it's thick. Put in Tupperware and pop it in the freezer for a couple hours.

BLUEBERRY GELATO

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.