Cuisinart ICE30BCU, User Manual

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21
Red Raspbery Gelato
Serves 6-8
800g red raspberries (thawed if frozen)
225g granulated sugar
250ml semi skimmed milk
250ml double cream
6 large egg yolks
50g fat free powdered milk
2 tsp vanilla extract
1-2 drops red food colouring, optional (will enhance colour)
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Place raspberries in a food processor fitted with the metal “s” blade or in a blender (if using a blender, use
400g at a time for best results). Process until completely puréed and smooth.
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Press the raspberry purée through a fine mesh sieve with a wooden spoon or spatula. Discard the seeds
and there should be approximately 450g red raspberry purée; reserve.
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Place the sugar, cream and milk into a medium saucepan, bring to a simmer over a medium heat and stir to
dissolve the sugar. Keep warm over a low heat.
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Place the egg yolks in a medium bowl and whisk until thickened, approximately 2 minutes.
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Whilst whisking, add 250ml of the hot sugar, milk and cream mixture and whisk until blended. Stir the egg
mixture into the saucepan and increase heat to medium.
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Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce.
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Stir in remaining cream and milk and powdered milk. Strain the mixture through a fine mesh strainer; stir
in reserved raspberry purée, vanilla, and food colouring.
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Cover and chill for at least 6 hours before continuing.
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Turn the appliance on and pour the chilled mixture into the freezer bowl and leave the ice cream to churn,
20-25 minutes.
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The Gelato will produce a soft, creamy texture. For a firm ice cream, transfer to an air tight container and
place in the freezer for 2 hours.