Blueberry Gelato Recipes
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
BLUEBERRY ICE CREAM
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. -Alma Mosher, Mohannes, New Brunswick
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-3/4 quarts.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
Nutrition Facts : Calories 226 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
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WILD BLUEBERRY GELATO RECIPE | MYRECIPES
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5/5 (3)Calories 213 per servingServings 3
- 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.
- Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions.
BLUEBERRY GELATO | A BAKER'S HOUSE
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4.6/5 (12)Total Time 3 hrs 20 minsCategory Ice CreamCalories 200 per serving
- 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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