Wild Blueberry Gelato Recipes

BLUEBERRY GELATO

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.

BLUEBERRY ICE CREAM

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.

GELATO

Steps:

• In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
• In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
• Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.