Blackberry Gelato
Indulge in the creamy, luscious delight of homemade Blackberry Gelato, a sophisticated frozen treat that captures the essence of juicy summer berries. This Italian-inspired recipe balances the tangy sweetness of fresh blackberries with a velvety custard base made from rich whole milk, smooth heavy cream, and golden egg yolks. A hint of vanilla and a splash of lemon juice enhance the berry’s natural flavor, while straining the puree ensures a silky, seed-free texture. With minimal prep time and an elegant presentation, this gelato is perfect for impressing guests or treating yourself. Serve it scooped into bowls or crunchy cones, and don’t forget to garnish with a handful of fresh blackberries for a touch of fruity luxury. Try this irresistible dessert for an artisanal twist on classic ice cream!
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Recipe Information
Ingredients
- 2 cups Fresh blackberries
- 3/4 cup Granulated sugar
- 2 cups Whole milk
- 1 cup Heavy cream
- 4 pieces Large egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon juice
- 1 Pinch of salt
Instructions
In a medium saucepan, combine the blackberries and 1/4 cup of the granulated sugar. Heat over medium-low heat, stirring occasionally, until the berries release their juices and soften (about 5-7 minutes). Remove from heat and let cool slightly.
Using a blender or food processor, puree the cooked blackberries until smooth. Strain the puree through a fine-mesh sieve to remove seeds, then set aside.
In a separate saucepan, heat the whole milk and heavy cream over medium heat until the mixture is hot but not boiling (small bubbles should form along the edges). Remove from heat.
In a mixing bowl, whisk together the remaining sugar (1/2 cup) and egg yolks until pale and slightly thickened. Gradually pour in the hot milk mixture in a slow stream while whisking constantly to temper the eggs.
Transfer the custard mixture back to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon (about 5-7 minutes). Do not let it boil.
Remove the custard base from heat and stir in the vanilla extract, reserved blackberry puree, lemon juice, and a pinch of salt. Mix well to combine.
Allow the gelato base to cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight to chill thoroughly.
Once chilled, churn the gelato base in an ice cream maker according to the manufacturer's instructions until it reaches a thick, creamy consistency.
Transfer the gelato to an airtight container and freeze for 2-4 hours to firm up before serving.
Serve the gelato in bowls or cones, garnished with fresh blackberries if desired.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 93 mg | 4% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 31.4 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 120 mg | 9% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 193 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
