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.

  • 30 mins preparation
  • Serves 6
  • Print


Home-made raspberry gelato
  • 1 2/3 cup (400ml) milk
  • 2 1/2 cup (600ml) cream
  • 6 egg yolks
  • 2/3 cup (150g) caster sugar
  • 450 gram frozen raspberries, thawed
  • 1/2 cup (110g) caster sugar, extra
  • ice-cream cones for serving, optional


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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