Velvety Blackberry Dream Gelato
Indulge in the rich and creamy goodness of this Velvety Blackberry Dream Gelato. Perfect for warm summer days or as a delightful dessert to impress your guests, this homemade gelato showcases the vibrant flavor of fresh blackberries. The carefully crafted custard base, enriched with egg yolks, whole milk, and heavy cream, pairs beautifully with the natural sweetness of the berries. Whether served in a cone, a bowl, or as a topping for your favorite dessert, this gelato offers a luxurious treat that is both satisfying and refreshing. Gather your ingredients, bring your friends and family together, and share the joy of this delectable frozen dessert!
4
Servings
450
Calories
6
Ingredients
Ingredients
Fresh Blackberries
2 cups (Rinsed and lightly mashed)
Large Egg Yolks
5 (At room temperature)
Sugar
3/4 cup (Granulated)
Whole Milk
2 cups (Regular)
Heavy Cream
1/2 cup (Regular)
Salt
1/4 teaspoon (Regular)
Instructions
1
Begin by preparing your blackberries. Place the fresh blackberries in a fine-mesh sieve set over a medium bowl. Using the back of a wooden spoon, press the berries through the mesh, ensuring to scrape the pulp gently to extract as much juice and solids as possible while leaving the seeds and skin behind. Be careful to cover your working area to protect against splatters.
2
Set aside the strained blackberry puree, which should measure approximately 1 ¼ cups. Discard the remnants of seeds and skin left in the sieve.
3
In a separate mixing bowl, beat the egg yolks and sugar together with a whisk or electric mixer on medium speed until the mixture is pale yellow and thick, resembling a grainy paste. This should take about 2 minutes.
4
In a medium saucepan, heat the whole milk and heavy cream over medium heat. Stir occasionally until you see small bubbles forming around the inside rim of the pan, but be careful not to let it boil.
5
Slowly whisk about one-third of the hot milk mixture into the egg mixture until smooth. Then, pour this mixture back into the saucepan containing the remaining hot milk, whisking to ensure everything is combined smoothly.
6
Once combined, reduce the heat to very low. If using an electric stove, move the saucepan to a burner set on low to maintain a gentle heat.
7
Cook the custard slowly, stirring constantly, until it thickens slightly and can coat the back of a wooden spoon, which should take about 3 minutes.
8
To maximize every bit of flavor, add a small pour of the warm custard into the sieve with the blackberry seeds, pressing again with the spoon to extract more goodness. Discard the seeds afterward and wash the sieve.
9
Strain the remaining custard into the bowl containing the blackberry puree. Stir in the salt, mixing thoroughly to combine all flavors.
10
Cover the mixture and chill in the refrigerator until cold, which should take at least 4 hours or can be left overnight for best results.
11
Once chilled, pour the custard mixture into your ice cream maker, and freeze according to the manufacturer's instructions. Once completed, you can serve the gelato immediately for a soft texture.
12
For firmer gelato, transfer it to a freezer-safe container, seal it tightly, and store in the freezer for up to one month. When ready to serve, soften at room temperature for up to 10 minutes before scooping.
Nutrition Information
22.5
Fat
47.5
Carbs
8.75
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Blackberry Dream Gelato?
It is a rich and creamy homemade frozen dessert featuring a custard base made with egg yolks, whole milk, and heavy cream, flavored with fresh blackberry puree.
How many servings does this recipe provide?
This recipe yields 4 servings.
Can I use frozen blackberries instead of fresh ones?
Yes, frozen blackberries can be used. Thaw them first and follow the same straining process to remove seeds and skin.
Why do I need to strain the blackberries through a sieve?
Straining removes the seeds and skin, resulting in a smooth, velvety texture for the gelato.
What is the calorie count per serving?
Each serving contains approximately 450 calories.
How many egg yolks are required for this recipe?
The recipe calls for 5 large egg yolks at room temperature.
Can I substitute the whole milk with a dairy-free alternative?
While you can use alternatives like coconut milk, the texture and richness will differ from the traditional custard-based gelato.
What is the purpose of 'tempering' the eggs?
Slowly whisking hot milk into the egg yolks prevents them from scrambling, ensuring a smooth custard base.
How long should the custard chill before churning?
The mixture needs to chill for at least 4 hours, or ideally overnight, to achieve the best results.
Do I need an ice cream maker for this recipe?
Yes, an ice cream maker is required to freeze the custard according to the manufacturer's instructions.
How do I know when the custard is finished cooking?
The custard is ready when it thickens slightly and can coat the back of a wooden spoon, usually after about 3 minutes of low heat.
Can I use an electric mixer for the eggs and sugar?
Yes, you can use a whisk or an electric mixer on medium speed until the mixture is pale yellow and thick.
How long can I store the gelato in the freezer?
The gelato can be stored in a tightly sealed, freezer-safe container for up to one month.
Should I boil the milk and cream mixture?
No, heat the mixture only until small bubbles form around the rim. Do not let it reach a full boil.
Is there a specific preparation for the blackberries?
The blackberries should be rinsed and lightly mashed before being pressed through a fine-mesh sieve.
What is the fat content per serving?
Each serving contains 22.5 grams of fat.
Can I serve the gelato immediately after churning?
Yes, serving immediately will result in a soft-serve texture.
How do I get a firmer gelato texture?
Transfer the churned gelato to a container and freeze it for several hours until firm.
Should I let the gelato sit at room temperature before scooping?
Yes, if frozen solid, let it soften at room temperature for about 10 minutes for easier scooping.
How much blackberry puree should I end up with?
You should aim for approximately 1 and 1/4 cups of strained blackberry puree.
What type of sugar is best for this recipe?
Granulated white sugar is recommended for this recipe.
Does this recipe include salt?
Yes, 1/4 teaspoon of salt is added to balance the sweetness and enhance the flavors.
What is the protein content of the gelato?
There are approximately 8.75 grams of protein per serving.
Is this gelato gluten-free?
Based on the ingredients listed (fruit, dairy, eggs, sugar), this recipe is naturally gluten-free.
Can I add whole blackberries to the gelato?
While the recipe uses a puree for smoothness, you could stir in fresh whole blackberries at the end of the churning process if desired.
Why is my egg and sugar mixture grainy?
It is normal for the mixture to resemble a grainy paste before the hot milk is added.
Can I use half-and-half instead of heavy cream?
You can, but the gelato will be less creamy and may have a slightly different mouthfeel.
What amount of carbohydrates are in a serving?
There are 47.5 grams of carbohydrates per serving.
What temperature should the egg yolks be?
The egg yolks should be at room temperature for better incorporation into the sugar.
What is the best way to extract maximum flavor from the seeds?
Pour a small amount of warm custard over the seeds in the sieve and press again to extract any remaining juice and pulp.