Oh gelato, how I adore thee. You are so tasty and creamy and perfect. Plus, I always get to eat you with those fun little plastic spades. Until now.
Now, thanks to my 31 While 31 list, I have a great recipe for homemade gelato every bit as tasty and creamy as the scoops we get at my favorite gelateria. I guess all that’s missing is the fun little plastic spade. Oh well…seems like a fair trade.
31 While 31–Raspberry Gelato
from Aunt Lena’s Creamery in Chandler, AZ
12 oz. fresh raspberries
2/3 c. sugar (I used half granulated and half vanilla sugar)
2 c. whole milk
1/2 c. heavy cream
1 tsp. fresh lemon or lime juice
1. Process berries, sugar, and whole milk in a food processor or blender until smooth. Pour into a nonreactive bowl.
2. Add in the heavy cream and mix just enough to combine. (Do not whip the cream.) Add in the lemon or lime juice. Cover and refrigerate for at least four hours and up to overnight.
3. Transfer the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately or freeze up to one month.
***Note: The recipe author says you can substitute the following fruits using the above recipe: bananas, peaches, pears, strawberries, blackberries, apricots, Granny Smith apples, and blueberries.
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