Make and share this Blackberry Gelato recipe from EasyRecipesCooking.com.
Total time: 1 hours 20 minutes
Prep time: 1 hours
Cook time: 20 minutes
Yield: 1 quart
|2 cups fresh blackberries|
|5 large egg yolks, at room temperature|
|3/4 cup sugar|
|2 cups whole milk|
|1/2 cup heavy cream|
|1/4 teaspoon salt|
- 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.
Calories 1686.3, FatContent 83.9, SaturatedFatContent 44.7, CholesterolContent 1134.1, SodiumContent 881.6, CarbohydrateContent 207.4, FiberContent 15.3, SugarContent 189, ProteinContent 35.3
Of all the homemade ice cream recipes out there, this one is the best! You can substitute for any kind of fruit you like, but blackberry is my favorite!
Provided by: EasyRecipesCooking.com
Total time: 50 minutes
Prep time: 10 minutes
|6 cups frozen blackberries|
|3 cups sugar|
|2 pints half and half|
|2 pints heavy whipping cream|
- Add sugar and blackberries to a large bowl.
- Mix sugar and blackberries together until they are melty and syrupy. You can either blend them together in blender or you can mash them by hand to your desired consistency (some like it chunky, some like it smooth. We leave a few chunks in ours).
- Poor sugar/berry mixture into your ice cream maker. Poor equal amounts of half and half and whipping cream in your chamber until you hit the fill line. Now just follow the directions on your ice cream maker (ours you just have to turn on, my parents you have to add salt and ice, etc.) and wait for your ice cream to be ready to devour.
Calories 599 kcal, CarbohydrateContent 62 g, ProteinContent 5 g, FatContent 39 g, SaturatedFatContent 24 g, CholesterolContent 137 mg, SodiumContent 64 mg, FiberContent 4 g, SugarContent 54 g, ServingSize 1 serving