Black Raspberry Chip Gelato Recipes

BLACK RASPBERRY ICE CREAM

Steps:

• Place black raspberries in the bowl of a food processor; puree until smooth. Pour black raspberry puree in a saucepan and simmer over low heat until slightly reduced, 3 to 5 minutes. Remove from heat and allow to cool.
• Combine 1 cup cream, milk, and sugar in a 4-quart saucepan and bring to a boil over medium-high heat. Boil for 2 minutes.
• Beat eggs in a bowl and slowly mix half of the hot cream mixture into the eggs without scrambling them. Return entire mixture back to the sauce pan and add remaining 1 cup cream. Continue cooking over medium-low heat, stirring constantly, until mixture starts to thicken, about 5 minutes.
• Combine 1 cup of cream mixture, the black raspberry puree, and vanilla extract in a blender; blend until well-combined. Pour mixture back into the saucepan with the remaining cream mixture and stir until well combined. Cook and stir until custard has thickened enough to coat the back of a spoon, 3 to 5 minutes.
• Pour mixture into a 1-gallon resealable freezer bag and submerge in the bowl of ice water. Let stand until cool, about 30 minutes, adding more ice if necessary.
• Pour the cooled mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer to the freezer and freeze until solid.

BLACK-RASPBERRY-CHIP GELATO

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.

RASPBERRY ICE CREAM

Steps:

• Blend 5 cups of raspberries in the blender.
• Using a mesh strainer, slowly press puree through mesh strainer leaving seeds in the strainer. This should result in approximately 2 cups of puree.
• Add lemon juice to raspberry puree, mix and set aside.
• In a large bowl, combine whipping cream, milk and sugar. Mix well.
• Add seedless raspberry puree to whipping cream and mix to incorporate.
• Freeze according to your ice cream makers directions.
• Once ice cream is done mixing, transfer to a container with a lid.
• Cover and freeze for several hours then scoop and enjoy!