Red Raspberry Gelato - Cuisinart ICE30BCU User Manual

Red Raspberry Gelato

Serves 6-8
800g red raspberries (thawed, pureed and strained to remove seeds)
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)
Ensure the freezer bowl is completely frozen. (see page 9)
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Place the sugar, cream and semi-skimmed milk into a medium saucepan, bring to a
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simmer over a medium heat and stir to dissolve the sugar. Keep warm over a low heat.
Place the egg yolks in a medium bowl and whisk until thickened, for approximately 2
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minutes.
Whilst whisking the eggs, add half the hot sugar, milk and cream mixture and whisk
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until blended. Then stir into the saucepan with the rest of the sugar, cream and milk and
increase heat to medium.
Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a
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custard sauce.
Stir in the powdered milk. Strain the mixture through a fine mesh strainer then stir in
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reserved raspberry purée, vanilla extract, and food colouring.
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
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ice cream to churn for 20-25 minutes.
The Gelato will produce a soft, creamy texture. For a firm ice cream, transfer to an air
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tight container and place in the freezer for 2 hours.
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