Raspberry gelato

A taste of summer comes in every cone with this frozen treat. It's easier to make with an ice-cream machine, but can also be done without one.
Raspberry gelato


Home-made raspberry gelato


Home-made raspberry gelato

1.Bring milk and cream to the boil in a medium saucepan, remove from heat. Meanwhile, whisk egg yolks and sugar in a medium bowl until creamy. Gradually whisk hot milk into egg mixture. Return to saucepan; cook, stirring , over medium heat, without boiling, until mixture thickens slightly and coats the back of a spoon (this will take about 8-10 minutes). Run a finger through the custard on the back of the spoon – it should hold its shape. Cool.
2.Puree raspberries puree through a sieve over a bowl or jug. Stir raspberry puree into custard.
3.Using an ice-cream churn: pour the raspberry custard into the bowl; churn following the manufacturer’s instructions until firm.
4.Without an ice-cream churn: Pour the raspberry custard into a shallow container; cover and freeze until almost frozen (about 3 hours). Spoon the almost frozen ice-cream into the medium bowl of an electric mixer. Beat on high speed for about 4-5 minutes or until smooth and thick. Pour the raspberry ice-cream into a deep 1.5 litre container; cover and freeze at least 6 hours or overnight.
5.Serve scooped into cones, if desired.

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