Red Raspberry Gelato - Cuisinart ICE30BCU Manual

Red Raspberry Gelato

Serves 6-8
650g raspberries (pureed and strained to remove seeds)
180g granulated sugar
200ml semi-skimmed milk
200ml double cream
5 large egg yolks
40g skimmed milk powdered
2 tsp vanilla extract
Ensure the freezer bowl is completely frozen (see page 8).
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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 until blended. Then stir back 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 custard sauce.
Stir in the milk powder then strain the mixture through a fine mesh strainer, stir in
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reserved raspberry purée and vanilla extract.
Cover and chill for at least 6 hours before continuing.
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Once chilled, briefly whisk the mixture again. Turn the appliance on and pour the chilled
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mixture into the freezer bowl, leave the gelato to churn for 20-25 minutes.
The gelato will produce a soft, creamy texture. For a firm gelato, transfer to an air tight
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container and place in the freezer for 2 hours
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