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Raspberry Gelato Recipe
By Ann
A delicious, indulgent, rich and creamy gelato recipe that makes excellent use of fresh raspberries. This raspberry gelato is not too tart, not too sweet, it is just right! Your entire family will love this tasty frozen treat.
Prep Time: 20 minutes
Cook Time: 30 Minutes
Total Time: 7 hours
Ingredients:
● 4 cups Raspberries (if frozen, thaw before using)
● 1 cup Sugar
● 2 1/4 cups Half and Half
● 6 large Egg Yolks
● 1 cup Powdered Milk
● 1 cup Heavy Cream
● 2 tsp Pure Vanilla Extract
Directions:
● Place raspberries in a blender. Process until completely pureed.
● Press raspberry puree through a chinois lined with cheesecloth using the wooden pestle. (You can also use a mesh sieve.)
● Squeeze the last of the puree through the cheesecloth. Discard cheesecloth and any seeds.
● Set aside your 2 cups of filtered raspberry puree.
● Place sugar and 1¼ cups of half and half in a 2½ quart saucepan with a heavy bottom. Bring to a simmer over medium heat stirring constantly.
● Lower heat.
● In a medium sized bowl whisk the egg yolks until thickened, approximately 2 minutes.
● While you are whisking the eggs, add ½ cup of the hot half and half mixture to the yolks, ¼ cup at a time. (This is to temper the eggs so they don’t cook when you add them to your half and half mixture on the stove.)
● Return stove heat to medium. Add the egg mixture to the half and half mixture on the stove. Stir constantly with a wooden spoon (do not use a whisk, that will make bubbles) until the mixture is thickened and registers 180° with a thermometer.
● Stir in the remaining half and half, powdered milk and heavy cream.
● Strain mixture through a fine-mesh strainer. Discard any clumps left behind in the strainer.
● Add the strained half and half mixture to a bowl. Stir in raspberry puree and vanilla extract.
● Cover and refrigerate for at least 6 hours.
● According to your ice cream maker’s directions, place the freezer bowl in the freezer if you have not already done so.
● When your ice cream bowl is frozen, and your custard has been refrigerated at least 6 hours; assemble the maker.
● Turn on the machine, pour raspberry custard mixture into freezer bowl, let mix until thickened (20-25 minutes).
● Transfer gelato into an airtight container and place in the freezer for 2 hours.
● Remove from freezer 15 minutes before serving.
● Note: this softens quickly.
● Makes 14 servings Raspberry Gelato
This recipe came from our Cuisinart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker recipe booklet. Hubby and I had gone for a drive for farm-stand fruits last week. Since we couldn’t make the CSA commitment this year, we knew we’d have to do a few drives. June was quite hot here, and that made for a short strawberry season. We only caught the tail-end of strawberries. However, raspberries were early! When we went to the stand that sells raspberries, blueberries, and blackberries, and they had raspberries available a QUART for $4!!
Well at that price I nabbed 5 quarts. Hubby wanted to make sorbet, and started looking through that Cuisinart
cookbook. He stumbled across the gelato recipe, and we were both sold!
Now, interestingly enough, gelato doesn’t always have egg yolks, and this recipe uses six. Since the recipe calls for the yolks to make a custard, I would say that this is more of a frozen custard (which is my favorite type of ice cream!) than a real gelato recipe. However, the name is red raspberry gelato in this cookbook. But whatever you call it, the truth is this is pretty darned delicious ice cream. We shared with a number of people who came over, and everyone agreed that this one fantastic raspberry gelato recipe.
Deviations from the original recipe: we used whole milk powdered milk, not fat-free. We did not use any food coloring.
Note: we have a Blendtec. 
That basically pulverized the seeds. The cheesecloth did have some seed residue, but you could take a bit of grit in the gelato. This did not distract from the texture nor did it impede the taste in any way.
Raspberry Gelato Mise en Place:
● Ice Cream Maker
● Measuring Cup
● Blender
● Chinois Strainer
● Cheesecloth
● 2½ quart Saucepan (with heavy bottom)
● Mixing Bowl
● Wooden Spoon
● Whisk
● Cooking Thermometer
● Measuring Spoons
● Mesh Strainer
● Air Tight Container
Raspberry Gelato Ingredients:
● 4 cups Raspberries (if frozen, thaw before using)
● 1 cup Sugar
● 2 1/4 cups Half and Half
● 6 large Egg Yolks
● 1 cup Powdered Milk
● 1 cup Heavy Cream
● 2 tsp Pure Vanilla Extract
Raspberry Gelato Directions:
● Place raspberries in a blender. Process until completely pureed.
● Press raspberry puree through a chinois
lined with cheesecloth using the wooden pestle. (You can also use a mesh sieve.)
● Squeeze the last of the puree through the cheesecloth. Discard cheesecloth and any seeds.
● Set aside your 2 cups of filtered raspberry puree.
● Place sugar and 1¼ cups of half and half in a 2½ quart saucepan
with a heavy bottom. Bring to a simmer over medium heat stirring constantly.
● Lower heat.
● In a medium sized bowl whisk the egg yolks until thickened, approximately 2 minutes.
● While you are whisking the eggs, add ½ cup of the hot half and half mixture to the yolks, ¼ cup at a time. (This is to temper the eggs so they don’t cook when you add them to your half and half mixture on the stove.)
● Return stove heat to medium. Add the egg mixture to the half and half mixture on the stove.
● Stir constantly with a wooden spoon (do not use a whisk, that will make bubbles)
● … until the mixture is thickened and registers 180° with a thermometer.
● Stir in the remaining half and half, powdered milk, and heavy cream.
● Strain mixture through a fine-mesh strainer.
● Discard any clumps left behind in the strainer.
● Add the strained half and half mixture to a bowl. Stir in raspberry puree and vanilla extract.
● Cover and refrigerate for at least 6 hours.
● According to your ice cream maker’s directions, place the freezer bowl in the freezer if you have not already done so.
● When your ice cream bowl is frozen, and your custard has been refrigerated at least 6 hours; assemble the maker.
● Turn on the machine, pour raspberry custard mixture into freezer bowl
● Let mix until thickened (20-25 minutes).
● Transfer gelato into an airtight container and place in freezer for 2 hours.
● Remove from freezer 15 minutes before serving.
● Note: this softens quickly.
● Makes 14 servings Raspberry Gelato
● To print the Raspberry Gelato Recipe, click here.
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● For more Recipes on Ann’s Entitled Life, click here.
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