How to Make Creamy Fresh Berry Gelato

Simple Summary

Indulge in the creamy delight of homemade gelato studded with vibrant fresh fruit, offering a perfect balance of rich, smooth texture and refreshing fruity bursts.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Chill Time: 4 hours
• Churn Time: 25 minutes
• Freeze Time: 2 hours
• Total Time: 7 hours 10 minutes
• Servings: 8
• Difficulty: Intermediate

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup corn syrup
• 4 large egg yolks
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
• 2 tablespoons lemon juice

Instructions

1. In a medium saucepan, combine milk, cream, 1/2 cup sugar, and corn syrup. Heat over medium heat, stirring occasionally, until it just begins to simmer.

2. In a separate bowl, whisk together egg yolks, remaining 1/4 cup sugar, and salt until pale and creamy.

3. Slowly pour about 1 cup of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.

4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, stirring constantly.

5. Cook over medium-low heat, stirring continuously, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.

6. Remove from heat and stir in vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl.

7. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.

8. While the custard chills, prepare the fruit. In a blender, puree 1 1/2 cups of the mixed berries with the lemon juice. Strain to remove seeds if desired. Chop the remaining 1/2 cup of berries and set aside.

9. Once the custard is chilled, stir in the berry puree until well combined.

10. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions, usually about 20-25 minutes.

11. In the last 5 minutes of churning, add the chopped berries to the gelato.

12. Transfer the gelato to a freezer-safe container, cover, and freeze for at least 2 hours before serving to firm up.

Chef's Notes

• For a smoother texture, strain the berry puree before adding it to the custard.
• You can use frozen berries if fresh aren't available, but thaw and drain them well first.
• To enhance the berry flavor, add 1/4 teaspoon of almond extract along with the vanilla.
• For a dairy-free version, substitute coconut milk and coconut cream for the milk and heavy cream.
• The gelato will keep in the freezer for up to 2 weeks. Let it soften at room temperature for 5-10 minutes before scooping.

Nutritional Info

Per serving (approximately 1/2 cup):

• Calories: 250
• Protein: 4g
• Fat: 14g
• Carbohydrates: 28g
• Fiber: 2g
• Sugar: 25g
• Vitamin C: 15% of Daily Value
• Calcium: 10% of Daily Value

Serving Suggestions

• Serve in chilled bowls or waffle cones for a classic presentation.
• Garnish with fresh mint leaves and a sprinkle of crushed pistachios for added texture and color.
• Pair with a crisp biscotti or shortbread cookie on the side.
• For an elegant dessert, serve a small scoop alongside a slice of lemon tart or almond cake.
• Drizzle with a touch of aged balsamic vinegar for a gourmet twist.
• Enjoy as part of an Italian-inspired meal, following a light pasta dish or grilled fish.