Blueberry Gelato Recipes
EASY HOMEMADE NOURISHING BLUEBERRY GELATIN
Healthy, nourishing and delicious snack for kids and adults. No refined sugars and only three ingredients.
Provided by Ursula Herrera
Categories snack
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Blend the blueberries with water and maple syrup in a high speed blender.
- You will get a little over 2 cups. All is needed for this recipe is 2 cups of juice so enjoy some while you make your gelatin.
- In a measuring cup, place about 1/4 cup of the blueberry juice and sprinkle with the tablespoon of powdered gelatin. Mix well and allow to sit until the gelatin swells in the liquid for a few minutes.
- Place the remaining 1 3/4 cups in a medium saucepan over medium heat.
- Bring to a boil and remove from the heat right away.
- Add the swelled gelatin immediately and mix until the gelatin is completely dissolved.
- Place the mixture among the serving molds or gelatin containers you are using, and allow to cool to room temperature first.
- Refrigerate for 3-4 hours.
- Ready.
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
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