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.
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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.
- Turn the ice cream machine on, pour mixture into freezer bowl and let mix until thickened (about 20 to 25 minutes). The gelato will have a soft creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.
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- Make the sorbet syrup. In a small bowl, stir the sugar and stabiliser powder together thoroughly. Put the water and the glucose or runny honey in a saucepan. Heat gently to bring just to the boil.
- Pour the contents of the bowl into the saucepan in a steady stream, stirring all the while with a whisk. Bring back to just boiling, then remove from the heat. Leave the syrup to cool until tepid before using. (It will keep for up to a week in the fridge.)
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