Specifications

19
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)
n Ensure the freezer bowl is completely frozen. (see page 9)
n Place the sugar, cream and semi-skimmed milk into a medium saucepan, bring to a
simmer over a medium heat and stir to dissolve the sugar. Keep warm over a low heat.
n Place the egg yolks in a medium bowl and whisk until thickened, for approximately 2
minutes.
n Whilst whisking the eggs, add half the hot sugar, milk and cream mixture and whisk
until blended. Then stir into the saucepan with the rest of the sugar, cream and milk and
increase heat to medium.
n Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a
custard sauce.
n Stir in the powdered milk. Strain the mixture through a fine mesh strainer then stir in
reserved raspberry purée, vanilla extract, and food colouring.
n 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
ice cream to churn for 20-25 minutes.
n The Gelato will produce a soft, creamy texture. For a firm ice cream, transfer to an air
tight container and place in the freezer for 2 hours.