Best Blueberry Gelato Recipes

BLUEBERRY GELATO

Steps:

• Add berries and the lemon juice to a blender or food processor fitted with the chopping blade; blend or process until fairly smooth.
• Transfer to a fine-mesh sieve set over a big bowl; gently press the puree against the mash with the back of a wooden spoon to extract as much of the juice and pulp as possible, leaving the skins behind.
• Discard the mass in the sieve and set the puree aside.
• Heat the milk and cream in a saucepan over medium heat until tiny bubbles fizz around the pan's inner rim; adjust heat to maintain this temperature without letting the mixture boil.
• Beat the egg yolks and sugar in a medium bowl with an electric mixer at medium speed until pale yellow, thick and grainy, about 2 minutes.
• Whisk about one quarter of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture into the remaining hot milk mixture in the pan.
• Immediately decrease heat to low; cook slowly, stirring constantly, until the mixture thickens to the consistency of melted ice cream and can coat the back of a wooden spoon, about 4 minutes.
• Strain through a clean fine-mesh sieve into a medium bowl to remove any bits of scrambled egg; stir in the blueberry puree, vanilla, and salt.
• Refrigerate until cold, about 4hours or overnight.
• Freeze the custard in your ice cream machine according to manufacturer's directions.
• Serve at once or scoop into a freezer container; store in the freezer for up to 1 month; soften at room temperature for up to 10 minutes before serving.

BLUEBERRY GELATO RECIPE

Steps:

• Place the blueberries, sugar and lemon juice in a food processor and puree until smooth. Set aside. In a saucepan over medium heat, add the milk and vanilla extract and bring to a simmer. Do not boil. In a medium glass bowl, beat together the egg yolks and sugar until thickened and pale yellow. You can do this with a hand beater or by hand. Remove the milk from the heat and very slowly whisk a small amount of hot milk into the egg/sugar to temper the eggs. Return the pot to the heat. Slowly whisk the egg/sugar mixture into the milk. Stir constantly until the mixture thickens slightly just at the point of simmering. Do not let it boil. Remove the pan from the heat. Pour the custard into a glass bowl and let cool slightly. You can strain the custard through a fine mesh sieve at this point if you think it needs it. Add the cream to the custard and blend well with a whisk. Add the blueberry mixture to the custard and mix well again. Cover with plastic wrap and chill overnight in the fridge (or at least 4-6 hours). Run it through your ice cream machine according to directions - about 30 minutes. Scoop the ice cream into a freezer container and freeze overnight for best results.

WILD BLUEBERRY GELATO

Steps:

• Combine the first 4 ingredients in a medium saucepan, and bring to a boil. Reduce heat to medium; cook for 10 minutes. Place mixture in a blender; process until smooth.
• Beat the sugar and the egg yolks in a large bowl with a whisk until thick and pale (about 5 minutes). Heat the milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Add one-third hot milk mixture to sugar mixture, stirring with a whisk. Gradually add to remaining hot milk mixture, stirring constantly with a whisk. Cook over medium-low heat until mixture coats back of a spoon (about 4 minutes). Remove from heat. Stir in blueberry mixture, and cool completely. Stir in juice.
• Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions.