Homemade Blackberry Gelato
 
Prep time
Cook time
Total time
 
I adapted Kopfer's raspberry gelato recipe from her book and used blackberries instead (they are my favorite). I also excluded the use of the jam because for some reason it caused my milk to curdle (twice)....
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Recipe type: Gelato
Ingredients
  • 1 ¾ cup (410 ml) whole milk
  • 1 ¼ cups (295 ml) heavy cream
  • 1 cup plus 2 tablespoons (226 grams) granulated sugar
  • 4 large egg yolks
  • 2 teaspoons (10 ml) fresh lemon juice
  • 1 cup (232 g) strained blackberry puree (made from about 3 cups of fresh blackberries)
Instructions
  1. Mise-en-place: medium sized bowl with the heavy cream set over an ice bath, with a strainer resting on top of the heavy cream bowl. Egg yolk station, right next to sauce pan station (stove).
  2. Pour milk, ¼ cup (60 ml) of heavy cream, and ¾ cup plus 2 tablespoons (175 g) of the sugar into a heavy bottom sauce pan and cook over medium heat, stirring occasionally, until thermometer reaches 170 degrees (F).
  3. While the milk is heating, whisk the egg yolks and remaining ¼ cup (50 g) of sugar together in a small bowl until foamy. When the milk has reached the required temperature, temper the egg yolk mixture by pouring about ¼ of a cup of the hot milk mixture into the egg yolk mixture. Make sure to stir constantly as you do this to prevent the hot liquid from cooking the yolks.
  4. Pour the yolk mixture back into the sauce pan and stir continuously with a wooden spoon until thermometer reaches 185 degrees, or is thick enough to coat the back of the spoon. (make sure not to boil the milk during this process)
  5. When the custard is ready, strain over the heavy cream and then gently stir the heavy cream and custard (make sure no water from the ice bath gets into this mixture, otherwise ice crystals will form in your frozen gelato).
  6. Mix together the lemon juice and blackberry puree and then pour into the custard set over the ice bath. Stir occasionally for about 30 minutes, or until the custard has cooled.
  7. After the gelato base has cooled completely, pour into an airtight container or cover in plastic wrap. Refrigerate for at least 8 hours or overnight.
  8. After it has chilled, freeze the custard according to your machines specifications.
Recipe by A Sue Chef at https://www.asuechef.com/homemade-blackberry-gelato/