Ingrédients pour Blackberry Gelato
- 2 cups fresh blackberries
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 teaspoon sea salt
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Comment préparer Blackberry Gelato
- Gently wash 2 cups of fresh blackberries and place them in a fine-mesh sieve set over a medium bowl.
- Using the back of a wooden spoon, gently press the blackberries through the mesh, extracting as much juice and pulp as possible. Leave the seeds and skins behind.
- Set the strained blackberry puree aside. Do not discard the seeds in the strainer.
- You should have approximately 1 cup of blackberry puree.
- In a medium bowl, whisk together 4 large egg yolks and ¾ cup granulated sugar until pale yellow and thick, resembling a grainy paste (about 2 minutes using an electric mixer or longer by hand).
- In a medium saucepan, heat 1 cup whole milk and 1 cup heavy cream over medium heat until small bubbles appear around the edges of the pan. Do not boil.
- Reduce heat to low to maintain a gentle simmer.
- Temper the eggs: Gradually whisk about ⅓ of the hot milk mixture into the egg yolk mixture to temper the eggs. Then, pour the tempered egg mixture into the remaining hot milk in the saucepan, whisking constantly.
- Immediately reduce heat to very low (or move the pan to an unused, low-heat burner if using electric).
- Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 3 minutes).
- Add a small amount of the hot custard to the sieve with the blackberry seeds. Push the seeds against the mesh to extract any remaining pulp into the bowl with the blackberry puree.
- Discard the seeds and rinse the strainer.
- Strain the remaining custard through the clean sieve into the bowl with the blackberry puree.
- Stir in ¼ teaspoon sea salt.
- Cover and refrigerate until completely chilled, at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
- Serve immediately or transfer to an airtight freezer-safe container. Freeze for up to 1 month.
- Let soften at room temperature for 10 minutes before serving for optimal texture.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
756g
Fat
223g
Carbs
69g
