This morning, we had a huge downpour coupled with thunder and lightning... a cookie baking day by all obvious indicators. The forecast predicted continued unseasonably hot temps with extremely high humidity, so I dug out the ice cream maker that my daughters gave me for Mother's Day and chose to make gelato instead.
I made Red Raspberry Gelato, a recipe from the booklet included with my Cuisinart ICE-30BC Series Ice Cream, Frozen Yogurt, and Sorbet Maker. It's a little more time-consuming than other recipes that do not require a custard, but so very worth it. Since I had never eaten gelato before, I researched what sets it apart from ice cream. I learned that most gelato recipes have more egg yolks, more milk, and less cream than ice cream recipes. Commercially-sold ice cream has air mixed in during the manufacturing process to keep it from freezing too solidly. Some ice cream brands consist of more than 50% air in each carton. Gelato has less air mixed in, usually less than 15%, making it smoother and denser than ice cream.
Red Raspberry Gelato
Makes about fourteen ½-cup servings
4 cups red raspberries (thawed if frozen) I used fresh.
1 cup granulated sugar
2 ¼ cups half-and-half, divided
6 large egg yolks
¼ cup powdered milk
1 cup heavy cream
2 tsp vanilla
1-2 drops red food coloring to enhance color, optional (omit)
Place raspberries in a food processor fitted with the metal “s” blade or in a blender. If using a blender, do 2 cups at a time for best results. Process until completely puréed and smooth. Press raspberry purée through a fine mesh sieve with a wooden spoon or spatula. Discard seeds – you will have approximately 2 cups red raspberry purée; reserve. Place the sugar and 1 ¼ cups of the half-and-half in a 2 ½-quart saucepan with a heavy bottom. Bring to a simmer over medium heat and stir to dissolve sugar. Keep warm over low heat. Place the egg yolks in a medium bowl and whisk until thickened, about 2 minutes. Alternatively, you can use a hand or stand mixer fitted with the whip on low speed. While whisking, add ½ cup of the hot half-and-half/sugar mixture and whisk until blended. Stir the egg mixture back into the saucepan; increase heat to medium. Stir the mixture constantly with a wooden spoon until the mixture is thickened like a custard sauce and registers 180°F when checked with an instant-read thermometer. Stir in remaining half-and-half, powdered milk, and heavy cream. Strain the mixture through a fine mesh strainer; stir in reserved raspberry puree and vanilla. Cover and refrigerate at least 6 hours before continuing. Follow directions for your particular ice cream machine. For my Cuisinart: Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.