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
SUMMER BERRY GELATO
This tastes just like real Italian gelato, but low-fat. And using condensed milk, no one will ever know! You can use any of your favorite berries for this recipe. My favorite is raspberry. Also tastes great with a ripe banana mixed in. Or try something exotic and tropical such as kiwi and mango with coconut extract.
Provided by TicklingYourTastebuds
Categories Desserts Frozen Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 4
Steps:
- Blend berries and sugar together in a food processor or blender until smooth, scraping down sides of bowl if needed. Transfer berry mixture to a bowl.
- Beat sweetened condensed milk and vanilla extract together in a bowl using an electric mixer until light and fluffy; fold into berry mixture. Pour mixture into a shallow pan and freeze for 1 hour; stir and return to freezer, 8 hours to overnight.
- Remove from freezer and let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 49.7 g, Cholesterol 19.5 mg, Fat 5.2 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 3.2 g, Sodium 73.7 mg, Sugar 47.5 g
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
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- Combine the first 4 ingredients in a medium saucepan, and bring to a boil. Reduce heat to medium; cook for 10 minutes. Place mixture in a blender; process until smooth.
- Beat the sugar and the egg yolks in a large bowl with a whisk until thick and pale (about 5 minutes). Heat the milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Add one-third hot milk mixture to sugar mixture, stirring with a whisk. Gradually add to remaining hot milk mixture, stirring constantly with a whisk. Cook over medium-low heat until mixture coats back of a spoon (about 4 minutes). Remove from heat. Stir in blueberry mixture, and cool completely. Stir in juice.
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- Puree the blueberries, sugar and milk in a high speed blender until smooth. If you do not have a Vitamix or Blendtec, I would suggest that you strain the puree to remove any bits of the blueberry left in the mixture.
- Process according to your ice cream machine's directions, about 15-18 minutes. Freeze for 3-5 hours. You may need to warm the gelato slightly before serving. Sit it on the counter for 10 minutes so it softens or else you will miss its creamy texture.
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- For the blueberry puree: Place the fruits in a large bowl, then add the sugar or your choice and the lemon juice. Mix to coat the fruits thoroughly. Let rest at room temperature for 15 to 30 minutes. If the blueberries you’re using are frozen, let rest for 45 to 60 minutes to give the fruits time to thaw completely, then macerate.
- Transfer the macerated blueberries to a saucepan. Place over medium-high heat and bring to a boil. Lower the heat and simmer until the blueberries have broken down and the syrup has thickened, 8 to 10 minutes. If the blueberries you used were frozen, the simmering time could take up to 15 minutes before excess water evaporates and the mixture thickens. Remove from the heat and let cool to room temperature. Transfer to an airtight container and refrigerate at least 2 hours or overnight.
- Prepare the gelato base of your choice according the recipe instructions. Refrigerate until completely cold.
- To churn: Transfer the fruit mixture to a blender and mix until you get a fine puree consistency (you can also use a stick blender to do this). Measure out 2 cups (500 ml) of blueberry puree for the gelato (save the remaining puree, if any, to spoon over the churned gelato as a coulis, or add to a smoothie.) Whisk the blueberry puree into the prepared gelato base. Pour into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is icy but still soft.
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