Raspberry Gelato Recipes
RASPBERRY GELATO
Categories Condiment/Spread Berry Dairy Dessert Freeze/Chill
Number Of Ingredients 12
Steps:
- In a pan, combine the cream, sugar and milk for the custard. Slowly bring to a simmer, stirring until sugar is dissolved. Whisk the egg yolks until thick and pale. Bit by bit, throughly whisk the hot mix into the egg. Return to the pan, stirring constantly over a medium heat, until it forms a custard. (This will not be as thick as a true all-cream, or a powder-mix custard). Place in the freezer in a covered bowl until chilled. Do not allow any freezing. Raspberry mix: Set aside the raspberries, lemon juice, and vinegar. Whisk the remaining ingredients from this list until the cream is thicker but still liquid. Place in the freezer and chill as with custard. Make a purée from the raspberries. Press through a sieve to separate and discard the seeds. Add purée to chilled cream and whisk as before. Whisk in chilled custard. Add lemon juice and raspberry vinegar to taste. Churn in ice-cream maker until as firm as possible, then transfer to container and freeze for at least an hour and a half. Makes approx 4 cups when frozen.
ROMAN RASPBERRY GELATO
Just like the world class gelato we had in San Gimignano, Italy this year. Audry identified the elusive flavor and invented this recipe.
Provided by Jb Tyler
Categories Frozen Desserts
Time 25m
Yield 1/3 cup, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine water, rosemary and sugar. Bring to a boil. Boil for a minute or two. Cool. Remove rosemary.
- Use hand blender to puree raspberries with the lemon juice. Combine with the rosemary water.
- Freeze and enjoy.
Nutrition Facts : Calories 317.9, Fat 0.4, Sodium 3.9, Carbohydrate 84.6, Fiber 4.6, Sugar 76.3, Protein 1
RASPBERRY ICE CREAM
This is the BEST raspberry ice cream! With only 5 ingredients, you can't beat how smooth, creamy and delicious this egg free rasperry ice cream is! You only need 30 minutes and a love of raspberries to enjoy a nice bowl of this covered in chocolate fudge sauce!
Provided by Janelle
Time 50m
Number Of Ingredients 5
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!
Nutrition Facts : Calories 142 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 5 grams fat, Fiber 8 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 54 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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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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