Blueberry Gelato

The Story


Blueberry gelato
Blueberry gelato
  • 1 1/2 Cups Milk
  • 1 1/2 Cups Cream
  • 2 tablespoons Skim milk powder
  • 4 Large Egg yolks
  • 2/3 Cup Sugar
  • 1/8 teaspoon Guar gum
  • 300 grams Blueberries
  • 1/4 cup Caster sugar
  • 3 tablespoons Lime Juice


Blueberry gelato
Blueberry gelato
  1. Combine the milk and cream in a saucepan. Bring to a simmer over medium heat.
  2. Place 1 tablespoon of sugar in a small bowl.
  3. Add the guar gum and mix well.
  4. Add the remaining sugar and egg yolks to a mixing bowl.
  5. Mix until thick and pale in colour.
  6. Add the sugar and guar gum mixture and mix for 1 minute more.
  7. Once the milk and cream starts to simmer, pour a little into the egg yolk mixture whist whisking all the time. This will temper the eggs. Do not stop whisking or the eggs will scramble. Continue to add the warm milk and cream little by little until all the milk and cream are incorporated.
  8. Turn the heat to low.
  9. Return the custard to the saucepan and stir. Cook whilst stirring all the time until the custard is thick enough to coat the back of a spoon or until the custard reaches a temperature of 85℃.
  10. Remove from the heat immediately and pour through a sieve into a clean mixing bowl set over an ice bath. Let the mixture cool completely, then cover with plastic wrap and place in the refrigerator to chill for at least six hours but preferable overnight.
  11. Place the blueberries, sugar and lime juice in a medium saucepan and mix well.
  12. Allow the berries to marinate for 30 minutes to an hour.
  13. Place the saucepan over medium heat and cook until the berries starts to break down and the syrup starts to thicken. This should take between 10 and 15 minutes.
  14. Then remove from heat and refrigerate for a few hours until you are ready to make the ice cream.
  15. Place the berries and about 1/3 of the ice cream base in a food processor or blender.
  16. Blend until everything is well incorporated.
  17. Add this mixture to the rest of the ice cream bases and incorporate.
  18. Place in an ice cream maker and churn. Once the mixture has been churned sufficiently, transfer to an airtight container and freeze for a few hours.

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