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Raspberry gelato
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Prep Time:
920 minutes
Cook Time:
25 minutes
Total Time:
945 minutes
Elevate vanilla gelato with sweet berry puree for a bigger, richer twist on this classic treat.
Ingredients:
  • 500ml (2 cups) milk
  • 250ml (1 cup) thickened cream
  • 6 egg yolks
  • 155g (3/4 cup) caster sugar
  • 500g fresh raspberries or frozen raspberries
  • 55g (1/4 cup) caster sugar
  • 10.60 gm fresh lemon juice
Instructions:
  • Chill a shallow metal container or loaf pan in the freezer. Combine milk and cream in a saucepan and bring to a boil. Remove from heat and let it cool for 5 minutes.
  • Beat egg yolks and sugar with a balloon whisk in a bowl until thick, pale, and a ribbon trail forms when lifting the whisk. Slowly whisk in the cream mixture.
  • In a clean saucepan, cook the mixture over low heat, stirring constantly with a flat-edged wooden spoon until it coats the back of the spoon (about 15 minutes). Test the custard with your finger. Allow the custard to cool slightly for 30 minutes.
  • Prepare the raspberry puree by blending 500g of fresh or frozen raspberries in a food processor until smooth. Then strain the mixture through a fine sieve into a bowl, pressing gently with the back of a spoon to remove the seeds.
  • In a saucepan over medium heat, combine the raspberry puree, 55g (1/4 cup) extra caster sugar, and 2 teaspoons fresh lemon juice. Allow the mixture to come to a boil.
  • Lower the heat to a gentle medium-low and simmer the mixture for 8-10 minutes until it slightly thickens. Let it cool for 10 minutes. Mix the raspberry mixture into the custard and proceed to step 4.
  • Transfer the mixture to a heatproof bowl, cover the custard with plastic wrap to prevent a skin, and let it cool for 30 minutes. Chill in the fridge for 2 hours.
  • Transfer the mixture into the chilled container and cover with foil. Freeze for 6 hours until slightly soft at the center. Break up the gelato with a metal spoon, then blend in a food processor until smooth. Return the gelato to the container, cover with foil, and freeze overnight until firm.

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