Blueberry Gelato

Gelato is one of my favorites and made with blueberries I bet this is outstanding! 
Thanks Cyndy for sharing another fantastic recipe.

aOkay, so I love ice cream and have made so many different kinds. My favorite, well, there isn't one.  While Randall Loves lemon ice cream, his absolute favorite is the Godiva Chocolate Chunksicle.  I love ice cream, sorbets and gelato's.  Today I made a gelato that i've done before. This comes from Daziano at Italialicious.  I'm not even sure if he's blogging still, but I have his recipe for Blueberry Gelato that will always be in my permanent recipe book. I love the way he explains things in a funny no nonsense manner.  He even featured my photo on his blog once a long time ago.  One would think that Gelato wouldn't be creamy due to using milk in the recipe, but it is creamy delicious. 


If you're still out there Daziano, I'm still enjoying your recipe Exactly the way you made it. No changes to this recipe, it's perfect. 


if you go to the blog, it takes a few minutes to come up. I made sure to clarify the sugar amount and when to add the puree so it's in my directions.  


Let's get to the recipe.


                                                    Blueberry Gelato

                                                  

                                                 Source:   Italialicious

Ingredients:

3 ½ cups blueberries
5 egg yolks
2 cups milk
1 cup heavy cream
1 ½ cups sugar
¾ cup water



Start by getting all of your equipment & ingredients ready. You'll need a large bowl filled half way with ice. Another slightly smaller bowl in which you'll put the custard into that will go into the big bowl to do a rapid cool down to stop the cooking process.  You'll need a blender or an immersion blender.


In a large sauce pan put 1/2 cup of of the sugar and 3/4 cup water and dissolve it over medium/low heat.  When the sugar/water is transparent, add the cleaned/de-stemmed blueberries. Let simmer on low until the color is a dark blue.  I let mine simmer for at least 15 minutes, I wanted a deep rich color.  Take the blueberry mixture off the heat and let cool for about 15 minutes.  Blend the berry mixture until there are no chunks of blueberry in the blender, you want it smooth.  Set aside.


Now to make the custard.  



Take the 5 egg yolks and add the 1 cup of sugar and beat until soft and yellow and creamy.  Add 1/2 cup of the heavy cream and beat until combined. I used my hand mixer, it just worked faster for me.

Take the 5 egg yolks and add the 1 cup of sugar and beat until soft and yellow and creamy.  Add 1/2 cup of the heavy cream and beat until combined. I used my hand mixer, it just worked faster for me.


In another large saucepan, heat the 2 cups of milk and the other 1/2 cup of heavy cream over med/low heat until it starts to simmer and bubble around the edges of the pan. Turn off the heat and take 1/2 cup of the milk/cream mixture and very slowly, adding small amounts at a time into the egg mixture while stirring constantly. This is tempering the egg mix. You don't want scrambled egg so you have to take your time and do this part right. Keep adding small amounts of the hot milk into the egg mixture and you have to keep stirring quickly so it mixes well.  If you have no curdling, then all is good.  Take the egg mixture and start slowly pouring(and continuously stirring,I used a wisk) into the milk/cream mixture.  Stir until completely mixed.  Think you're done?  Nope.


Once everything is combined into the pan, you now have to stir with a wooden spoon until the custard thickens.  It may take some time. Do NOT let the custard boil. It has to thicken and turning up the heat can burn the custard. So slow and steady, you'll get there.  The custard is ready when it coats the back of the wooden spoon and leaves a clear trail. Place the mixture into the smaller of the 2 bowls you set up and place that bowl into the bigger bowl with ice. this will stop the cooking process faster, keep stirring. Let it cool for about 20 minutes, then add the Blueberry puree and stir until completely combined.  Put plastic wrap on the custard mix so it won't form a skin. I did that and placed another layer of clear wrap on the top of the bowl as well.  Place in the refrigerator for at least 3 hours. I left mine in overnight.



When you're ready, take the mixture and place it in your ice cream maker and follow the directions of the manufacturer in processing your ice cream.  I've found that by freezing the bowl of the ice cream maker for at least 3 days makes the ice cream stiffen better and quicker.  Enjoy

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