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Raspberry & cinnamon gelato
Raspberry & cinnamon gelato
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients:
  • 750mls (3 cups) milk
  • 3 x 7cm cinnamon sticks, roughly broken
  • 6 egg yolks
  • 220g (1 cup) caster sugar
  • 300g fresh raspberries or thawed frozen raspberries
Instructions:
  • In a medium saucepan, gently simmer milk and cinnamon sticks while covered for 20-25 minutes. Allow the mixture to cool at room temperature for 1 hour before straining out and discarding the cinnamon sticks.
  • Whisk egg yolks and sugar vigorously using a balloon whisk until thick and pale in a large bowl. Gradually incorporate the milk until fully combined.
  • Pour the mixture into a medium heavy-based saucepan and cook over gentle heat, stirring constantly, until it thickens enough to lightly coat the back of a metal spoon. Take it off the heat promptly, then transfer it to a large bowl and let it cool for 10 minutes.
  • Process raspberries in a food processor until smooth. Stir into custard mixture, cover, and chill in the fridge for 3-4 hours.
  • Transfer the raspberry custard into a 1.5-litre (6-cup) freezerproof container, cover with a lid or foil, and freeze for 4 hours or until firm.
  • Take the gelato out of the freezer and use a metal spoon to break it into chunks. Put the chunks into a food processor and process until it turns paler in color and becomes completely smooth, without melting. Transfer back to the container, cover, and freeze for 3 hours or until firm.
  • Allow the gelato to sit in the fridge for 30 minutes to achieve the perfect softness before serving.

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