Black Raspberry Chip Gelato Recipes
BLACK-RASPBERRY-CHIP GELATO
Though the recipe calls for black raspberries, you can sub other berries, such as blackberries or red raspberries, in this rich Italian-style ice cream.
Provided by Midwest Living
Categories Food
Time 13h15m
Yield 2-1/2 quarts
Number Of Ingredients 12
Steps:
- Allow egg yolks to stand at room temperature for 30 minutes.
- In a large mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 3/4 cup sugar, beating until well combined.
- Transfer egg mixture and lime zest to a large saucepan. Add half-and-half and whipping cream. Cook and stir over medium heat for 8 to 10 minutes or until mixture reaches about 180° and thickens slightly to coat the back of a metal spoon. (To test, dip a metal spoon into the custard and draw a line with your finger through the coating. The custard is done when the edges along the line keep their shape.) Remove from heat. Pour custard through a fine-mesh sieve into a large bowl to remove lime zest. Place bowl in a very large bowl or sink half full of ice water. Stir to cool the custard; set aside.
- In a medium saucepan, combine 3 cups black raspberries, 1/2 cup sugar, the peach preserves and salt. Bring to boiling over medium heat, mashing berries with a potato masher or wooden spoon; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently. Remove from heat; cool slightly.
- Transfer berry mixture to a food processor or blender. Cover and process or blend until almost smooth. Pour mixture through a fine mesh sieve into a medium bowl, pressing on solids with back of a spoon; discard solids. Stir mixture into custard.
- Transfer the custard mixture to a bowl or other container. Cover surface with plastic wrap; chill 8 to 24 hours. Transfer to a 4- or 5-quart ice cream freezer. Freeze according to manufacturer's directions. Spoon into freezer container with tight-fitting lid. Using a sturdy rubber spatula, fold in 11/2 cups chopped black raspberries, the chocolate and nuts until just swirled. Cover and freeze for 4 hours to ripen.
Nutrition Facts : Calories 309 calories, Carbohydrate 29 g, Cholesterol 117 mg, Fat 22 g, Protein 4 g, SaturatedFat 11 g, Sodium 53 mg, Sugar 21 g
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- Strain raspberry mixture through a fine sieve to remove seeds. Press berries against the sieve walls to fully extract the juice. It will yield about 1/2 cup of filtered juice.
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- Place raspberries in a food processor. Process until completely puréed and smooth. Press raspberry purée through a fine mesh sieve with a wooden spoon or spatula. Discard seeds (you should have 2 cups of purée), set aside.
- Place sugar and *1 1/4 cups* of the half and half in a medium saucepan. Bring to a simmer over medium heat, stir to dissolve the sugar. Keep warm over low heat. Place the egg yolks in a medium bowl and whisk until thickened (about 2 minutes). While whisking slowly pour 1/2 cup of the hot half and half mixture into the egg mixture. Pour the tempered egg mixture into the saucepan with the hot half and half mixture. Increase heat to medium, constantly stir until the mixture is thickened like a custard (180°) Stir in the remaining half and half, powdered milk and heavy cream. Strain the mixture through a fine mesh strainer. Stir in reserved raspberry purée, vanilla and optional red food coloring. Cover and refrigerate at least 6 hours or until completely cooled.
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