Blueberry Gelato

• date: 2022-07-15
• source:
  • https://www.homemadeitaliancooking.com/blueberry-gelato/
  • https://foodnouveau.com/blueberry-gelato/
• yields: 1 quart

Gallery:

• https://www.instagram.com/p/CgDGJQKPGCy/

Ingredients:

• 600 ml (2.5 cups) blueberry
• 36 ml (2 Tbs) lemon juice+zest (half fruit)
• 200 g (1 cup) sugar
• 600 ml (2.5 cups) half and half cream
• 2 eggs
• 5 ml (1 tsp) vanilla extract

Directions:

1. fruit purée
   • wash the blueberries thoroughly
   • place the blueberries, lemon juice+zest, and half of the sugar into a food processor or blender
   • purée until smooth
2. egg mixture
   • place the eggs plus half of the sugar into a mixing bowl
   • beat together until thickened and pale yellow
3. cooked cream
   • add 500 ml of the cream plus the vanilla extract into a large pot (e.g., for pasta)
   • bring to a simmer over medium heat; do not boil
   • remove from heat
4. custard
   • whisk several spoonfuls of the cooked cream into the egg mixture to temper the eggs
   • whisk the egg mixture back into the pot and resume low heat
   • stir constantly until the mixture thickens slightly, just at the point of simmering; do not boil
   • remove from heat
   • whisk in the fruit purée plus the remaining (100 ml) cream
5. churn
   • process in a gelato maker, until mix reaches soft-serve consistency
   • probably about 90 minutes
   • harden in freeze for a firmer texture

Preserving:

• store in freezer

Notes:

• blueberry purée has a pine scent, so perhaps some muglio could be used for a syrup?
• some recipes simmer the blueberry purée into a syrup instead of using a food processor; this leads to more uniform purple color instead of the blue-ish speckled color.