Raspberry Gelato

• Vegetarian
• Gluten free

• Produce

  • 4 cups Raspberries

• Refrigerated

  • 6 Egg yolks, large

• Baking & Spices

  • 1 cup Sugar
  • 2 tsp Vanilla extract, pure

• Dairy

  • 2 1/4 cups Half and half
  • 1 cup Heavy cream
  • 1 cup Powdered milk

Found on annsentitledlife.com

Description

Ingredients

• 4 cups Raspberries
• 1 cup Sugar
• 2 1/4 cups Half and Half
• 6 large Egg Yolks
• 1 cup Powdered Milk
• 1 cup Heavy Cream
• 2 tsp Pure Vanilla Extract

Directions

• • Place raspberries in a blender. Process until completely pureed. • Press raspberry puree through a chinois lined with cheesecloth using the wooden pestle. (You can also use a mesh sieve.) • Squeeze the last of the puree through the cheesecloth. Discard cheesecloth and any seeds. • Set aside your 2 cups of filtered raspberry puree. • Place sugar and 1¼ cups of half and half in a 2½ quart saucepan with a heavy bottom. Bring to a simmer over medium heat stirring constantly. • Lower heat. • In a medium sized bowl whisk the egg yolks until thickened, approximately 2 minutes. • While you are whisking the eggs, add ½ cup of the hot half and half mixture to the yolks, ¼ cup at a time. (This is to temper the eggs so they don’t cook when you add them to your half and half mixture on the stove.) • Return stove heat to medium. Add the egg mixture to the half and half mixture on the stove. Stir constantly with a wooden spoon (do not use a whisk, that will make bubbles) until the mixture is thickened and registers 180° with a thermometer. • Stir in remaining half and half, powdered milk and heavy cream. • Strain mixture though a fine mesh strainer. Discard any clumps left behind in the strainer. • Add the strained half and half mixture to a bowl. Stir in raspberry puree and vanilla extract. • Cover and refrigerate at least 6 hours. • According to your ice cream maker’s directions, place the freezer bowl in the freezer if you have not already done so. • When your ice cream bowl is frozen, and your custard has been refrigerated at least 6 hours; assemble the maker. • Turn on the machine, pour raspberry custard mixture into freezer bowl, let mix until thickened (20-25 minutes). • Transfer gelato into an airtight container and place in freezer for 2 hours. • Remove from freezer 15 minutes before serving. • Note: this softens quickly.