Blueberry Cassis Gelato - Cuisinart ICE30BCU Manual

Blueberry Cassis Gelato

Serves 6-8
600g blueberries (pureed and strained)
40ml crème de cassis
180g granulated sugar
5 large egg yolks
60g fat free powdered milk
180ml double cream
180ml semi-skimmed milk
2 tsp vanilla extract
Ensure the freezer bowl is completely frozen (see page 8).
n
Combine the blueberry purée with 30ml 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. Whilst whisking,
n
slowly add half of the hot cream, milk and sugar mixture and whisk 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 custard sauce.
Stir in the powdered milk then strain the mixture through a fine mesh strainer. Stir in
n
reserved chilled blueberry purée, remaining crème de cassis and vanilla extract.
Cover and chill for at least 6 hours before continuing.
n
Once chilled, briefly whisk the mixture again. Turn the appliance on and pour the chilled
n
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
n
container and place in the freezer for 2 hours.
21