Raspberry Gelato
Ingredients
500ml milk
200g sugar
8 egg yolks
50ml cream
500g frozen raspberries
Method
1. Place the base of the ice-cream maker in the freezer a good 12 hours before you start, or as
per manufacturers instructions.
2. Place the sugar and milk in a saucepan and gently heat until simmering and the sugar has
dissolved.
3. Meanwhile beat the egg yolks until thick. Then add 200 ml of the milk and sugar mixture to
the egg yolks and continue to beat.
4. Next add the remaining milk mixture to the egg mixture and mix until well combined. Place in
the freezer to cool for 1 hour.
5. Blend the raspberries using a hand-held blender or similar. Stir into the cooled mixture and
then pour into the ice-cream machine and turn on for 30-35 minutes or until the gelato has
reached a soft, smooth consistency.
6. Serve and enjoy!
E-D's Notes
- When working with this ice-cream machine you need to move fast and the key is....keep
everything cold! Put the machine on before even pouring the mixture into the spout as the
mixture will start freezing immediately and the churner won't be able to move (lessen learnt, I
regret to say this has happened to me before).
- An ice-cream machine is a fairly low cost appliance that can produce pretty amazing things.
You might be wondering why you need one? Could you not just stick it in the freezer? Well no,
because your ice-cream, gelato or sorbet would be covered in ice-crystals and wouldn't taste
too good. For under 30 euro it's a good Christmas present for the ultimate foodie or appliance
junkie!
- The above ingredients make quite a bit of gelato, so what I tend to do is make the amount I
need as I need it in the ice-cream machine. I put any left over mixture in the fridge, and use it
next day to make fresh Gelato as I need it. This way I can get the perfect consistency that isn't
too hard from being placed in the freezer.
- Any questions at all just leave me a comment!

looks yummy!
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