Blueberry Cassis Gelato - Cuisinart ICE30BCU User Manual

Blueberry Cassis Gelato

Serves 6-8
800g blueberries (thawed, pureed and strained)
50ml crème de cassis
225g granulated sugar
6 large egg yolks
75g fat free powdered milk
220ml double cream
220ml semi-skimmed milk
2 tsp vanilla extract
Ensure the freezer bowl is completely frozen. (see page 9)
n
Combine the blueberry purée with 3 tbsp of the crème de cassis in a medium saucepan
n
and place over medium-low heat. Cook until the mixture is reduced by half. Remove
from pan and chill.
Place the sugar, cream and semi skimmed milk into a medium saucepan, bring to a
n
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, approximately 2
n
minutes.
Whilst whisking, slowly add half of the hot cream, milk and sugar mixture and whisk
n
until blended. Stir the mixture back into the saucepan and increase heat to medium.
Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a
n
custard sauce.
Stir in the powdered milk then strain the mixture through a fine mesh strainer. Stir in
n
reserved chilled blueberry purée, remaining tablespoon of crème de cassis and vanilla
extract.
Cover and chill for at least 6 hours before continuing.
n
Turn the appliance on and pour the chilled mixture into the freezer bowl and leave the
n
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
n
tight container and place in the freezer for 2 hours.
20