BLACKBERRY GELATO
Make and share this Blackberry Gelato recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h20m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Put blackberries in a fine-mesh sieve set over a medium bowl; press them through the mesh with the back of a wooden spoon, scraping the pulp gently across the mesh to extract as much juice and solids as you can while leaving the seeds and skin behind (be sure to cover up to protect clothing from splatters).
- Set strained puree aside but do not discard the seeds in the strainer.
- You should have about 1 ¼ cups blackberry puree.
- In a bowl, beat the egg yolks and sugar with a whisk or electric mixer at medium speed until pale yellow and thick, like a grainy paste, about 2 minutes.
- Heat the milk and cream in a medium saucepan over medium heat until small bubbles dot the pan's inside rim; do not boil but adjust heat to keep the mixture this hot.
- Whisk about 1/3 of the hot milk into the egg mixture until smooth, then whisk this combined mixture into the remaining hot milk mixture until smooth.
- Immediately decrease heat to very low-if you are using an electric stove, move the pan to an unused burner just now set on low.
- Cook slowly, stirring constantly, until the mixture rises slightly in the pan and is thick enough to coat the back of a wooden spoon, about 3 minutes.
- Add a small amount of the custard to the sieve with the blackberry seeds, and push them again against the mesh into the bowl with the blackberry puree, thereby getting the last amount of pulp out of the seeds.
- Discard the seeds and wash the strainer.
- Strain the remaining custard into the bowl with the puree; add the salt and stir well.
- Refrigerate until cold, at least 4 hours or overnight.
- Freeze the custard in you ice cream machine according to manufacturer's instructions.
- Serve at once or transfer to a freezer container, seal tightly, and store in freezer for up to1 month; soften at room temperature for up to 10 minutes before serving.
Nutrition Facts : Calories 1686.3, Fat 83.9, SaturatedFat 44.7, Cholesterol 1134.1, Sodium 881.6, Carbohydrate 207.4, Fiber 15.3, Sugar 189, Protein 35.3
BLACKBERRY CHIP ICE CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h40m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Combine the blackberries, 1/4 cup of the sugar and the lemon juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes.
- Pour the mixture into a bowl through a fine mesh strainer. Using a whisk or spoon, force out as much of the deep purple liquid as you can, and then set it aside to cool. Discard the blackberry pulp and seeds.
- Heat the half-and-half and remaining 1 cup sugar in a saucepan over medium heat.
- Using a whisk, beat the egg yolks until pale and thick. Temper the eggs by splashing a small amount of the warm cream into the yolks, whisking constantly. Pour the tempered yolks into the saucepan, stirring gently. Cook over medium-low heat until thick, stirring constantly, about 5 minutes.
- Pour the heavy cream into the bowl with the berries, and then pour in the custard and stir to combine. If you have time, refrigerate this mixture until cool.
- Freeze the mixture according to your ice cream maker's instructions.
- When it is frozen, chop the chocolate into chunks and stir into the ice cream.
- Transfer the ice cream to a freezer-safe container and allow it to harden for several hours or overnight.
BLACKBERRY ICE CREAM
Capture the fresh taste of summer blackberries in a no-fail ice cream recipe.
Provided by RainbowJewels
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h40m
Yield 4
Number Of Ingredients 6
Steps:
- Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes.
- Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.
Nutrition Facts : Calories 559.8 calories, Carbohydrate 36.8 g, Cholesterol 166.1 mg, Fat 45.4 g, Fiber 3.6 g, Protein 4.4 g, SaturatedFat 28 g, Sodium 58.3 mg, Sugar 30 g
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- Place whole milk, heavy cream, sugar, vanilla extract and 1 +1/4 cups Blackberry Puree in a large saucepan (reserve 1/4 cup for serving). Bring mixture to a low simmer over medium heat, only to dissolve the sugar and to combine it well. Stirring it often until sugar dissolves. Do not bring to a boil, just warm it up enough until you see foam form at the edges. Remove from heat. Cool completely, about 1 hour. Place in an airtight container, chill for a few hours, or over night, or 2 days is best.
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- Puree the blackberries in a food processor or blender. Strain the puree through a fine sieve, pressing hard on the solids to extract as much puree as possible; discard the seeds.
- In a large heavy saucepan, combine the half-and-half with the sugar and cook over moderate heat, stirring, until warm to the touch and the sugar has dissolved. Remove from the heat and stir in the dry milk.
- In a medium bowl, lightly whisk the egg yolks. slowly whisk in 1/2 cup of the warm half-and-half mixture to temper the eggs, then gradually whisk in the rest. Return the mixture to the saucepan and cook over moderate heat, stirring constantly until it thickens to a runny custard and registers 180° on an instant-read thermometer, about 6 minutes. Remove the saucepan from the heat and stir in the heavy cream, blackberry puree and vanilla. Strain the custard through a fine sieve into a medium bowl set over ice water. Stir occasionally until the custard is completely chilled.
- Freeze the custard in an ice cream maker, in 2 batches if necessary, according to the manufacturer's instructions. Transfer the gelato to an airtight container and press a layer of plastic wrap directly on the surface, then seal with a tight-fitting lid and freeze for at least 2 hours before serving.
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