RASPBERRY GELATO
Steps:
- In a pan, combine the cream, sugar and milk for the custard. Slowly bring to a simmer, stirring until sugar is dissolved. Whisk the egg yolks until thick and pale. Bit by bit, throughly whisk the hot mix into the egg. Return to the pan, stirring constantly over a medium heat, until it forms a custard. (This will not be as thick as a true all-cream, or a powder-mix custard). Place in the freezer in a covered bowl until chilled. Do not allow any freezing. Raspberry mix: Set aside the raspberries, lemon juice, and vinegar. Whisk the remaining ingredients from this list until the cream is thicker but still liquid. Place in the freezer and chill as with custard. Make a purée from the raspberries. Press through a sieve to separate and discard the seeds. Add purée to chilled cream and whisk as before. Whisk in chilled custard. Add lemon juice and raspberry vinegar to taste. Churn in ice-cream maker until as firm as possible, then transfer to container and freeze for at least an hour and a half. Makes approx 4 cups when frozen.
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