Raspberry Gelato
Raspberry gelato is made with a cooked milk and egg base churned with fresh raspberry puree, producing a denser, less airy result than standard ice cream. The tartness of the raspberries keeps the sweetness in check and gives the gelato a bright, clean flavor. Active prep takes about 30 minutes, with additional time needed for chilling and churning.
Equipment
- Blender
- Fine Mesh Sieve
- Ice Cream Maker
- Mixing Bowls
- Whisk
Ingredients
- 2 cups fresh raspberries rinse thoroughly and pat dry
- 1 cup granulated sugar
- 2 cups heavy cream preferably organic
- 1 cup whole milk grass-fed if possible for better flavor
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon juice freshly squeezed for a brighter taste
Instructions
- Start by blending the raspberries in the blender until smooth. Strain the puree through a fine mesh sieve to remove seeds, collecting the smooth puree in a bowl.
- In another mixing bowl, whisk together the granulated sugar, heavy cream, and whole milk until the sugar dissolves.
- Add the raspberry puree to the cream mixture, then stir in the vanilla extract and lemon juice. Mix well until fully combined.
- Pour the mixture into the ice cream maker and churn according to the manufacturer's instructions until it reaches a creamy consistency, about 30-40 minutes.
- Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving.
Notes
- To enhance the raspberry flavor, consider adding a splash of raspberry liqueur.
- For a dairy-free version, substitute coconut milk and cream for the dairy ingredients.
- Allow the gelato to soften slightly at room temperature before scooping for a smoother texture.
Nutrition
Calories: 445kcalCarbohydrates: 42gProtein: 4gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 38mgPotassium: 199mgFiber: 3gSugar: 39gVitamin A: 1245IUVitamin C: 11mgCalcium: 113mgIron: 0.4mg
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