Raspberry Gelato Recipes

RASPBERRY DARK CHOCOLATE GELATO

Steps:

• In a medium saucepan, whisk together 1 1/4 cup of the milk with the cream, powdered sugar, cornstarch, and cocoa powder.
• Place the pan over medium heat and continue to whisk constantly for 7-10 min, or until the mixture bubbles and thickens.
• Remove from heat, add the chopped dark chocolate, and whisk until the chocolate is completely melted. Add in remaining 1 cup of milk and whisk thoroughly.
• Place plastic wrap over the surface of the mixture and refrigerate for 1 1/2 to 2 hours or until the mixture is cooled completely through.
• While the mixture is cooling, prepare your raspberry sauce. In a saucepan, combine the berries and sugar and bring to a boil over medium-high heat. Continue boiling for about 5-8 min, stirring occasionally. Let cool slightly and then strain through a mesh strainer to remove the seeds. Refrigerate until cold.
• Once the gelato mixture is cool, strain mixture through a fine mesh strainer and pour into an ice cream maker. Freeze according to the manufacturer's instructions (for my ice cream maker it said to churn for 15-20min. For the gelato I let it churn for 10 min and it seemed ready to go).
• Layer the raspberry sauce and gelato into an airtight container. Spoon a couple spoonfuls of sauce on the bottom, then a layer of gelato, more sauce, gelato, and some sauce on the top.
• Freeze for 2 hours before eating.

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.

RASPBERRY ROSE GELATO

Steps:

• Make the gelato base of your choice, then strain it into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
• For the Raspberry Rose Puree: In a medium saucepan, combine the raspberries, sugar, and rose petals, and set over medium-high heat. Bring to a boil, stirring regularly, then lower the heat and simmer for 5 to 7 minutes, or until the raspberries are soft and broken down. (If using frozen raspberries, simmer for 4 to 5 minutes more to evaporate excess water.) Remove from the heat, then puree using a stand blender, a stick blender, or a food processor. Stir in the rose water, then transfer to an airtight container and refrigerate until completely cool.
• To make the gelato: Strain the raspberry puree and discard the raspberry seeds. Measure out 2 cups (500 ml) of raspberry rose puree to use in the gelato. (Save the remaining puree, if any, to spoon over the churned gelato as a coulis, or add to a smoothie.)
• Whisk the raspberry rose puree into the cold gelato base. Strain again to make sure the gelato is silky smooth.Pour the raspberry rose gelato custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
• STORAGE: Transfer the raspberry rose gelato to an airtight container and freeze until firm, about two hours.Raspberry rose gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
• SERVING: Always take raspberry rost gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
• MAKE IT DAIRY FREE: When making the gelato base, substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
• MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.

RASPBERRY GELATO

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.

NO CHURN LEMON ICE CREAM WITH RASPBERRY SWIRL

Steps:

• Add the raspberries, sugar and 1 teaspoon of water to a small saucepan and heat over medium-low. Use the back of a wooden spoon to slightly break up the raspberries. Cook, stirring regularly, until the raspberries have completely broken up and are saucy, 3 to 4 minutes. Strain mixture over a bowl slightly pressing the pulp to release as much liquid as possible. Discard the pulp and seeds. Cool liquid completely.
• Add the sweetened condensed milk, lemon zest and lemon juice to a large bowl and stir to combine. In a separate large bowl add the heavy cream and whip with a hand mixer until stiff peaks form, about 5 minutes. In batches, delicately fold the whipped cream into the sweetened condensed milk mixture, making sure it's fully incorporated before adding another batch.
• Pour half of the whipped cream mixture into a 9-by-5 loaf pan and spoon 1 1/2 tablespoons of the raspberry sauce over the top. Using a wooden skewer or a chop stick, swirl and slightly stir the raspberry sauce into the whipped cream mixture. Top with the remaining whipped cream mixture and spoon another tablespoon of raspberry sauce on top. Once again, swirl the sauce into the whipped cream mixture. Loosely cover the loaf pan with plastic wrap and place in the freezer. Freeze until solid, 6 to 8 hours, preferably overnight. Scoop into bowls and serve.