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RECIPE
7 INGREDIENTS11 STEPS4HR 15MIN

Black Raspberry Gelato

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Sear Nation

My specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
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This Black Raspberry Gelato makes a great summer treat!
4HR 15MIN
Total Time

Sear Nation

My specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 cups
Black Raspberries
1 3/4 cups
Whole Milk
1 1/4 cups
Heavy Cream
6
yolks only
1/4 tsp

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Nutrition Per Serving

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CALORIES
646
FAT
36.8 g
PROTEIN
13.9 g
CARBS
65.1 g

Cooking Instructions

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Step 1
Freeze ice cream freezer bowl overnight or according to your maker's directions.
Step 2
Cook Black Raspberries (1 pint) and Granulated Sugar (1/4 cup) over medium to low heat for 6-8 minutes. Stir frequently and smash fruit with your utensil to help extract the juice.
Step 3
Strain raspberry mixture through a fine sieve to remove seeds. Press berries against the sieve walls to fully extract the juice. It will yield about 1/2 cup of filtered juice.
Step 4
In a medium saucepan, cook Whole Milk (1 3/4 cup) and Heavy Cream (1 1/4 cup) at medium heat until it comes to a boil, stirring frequently for about 8-10 minutes. Remove from heat.
Step 5
In a large mixing bowl, whisk together the Egg (6), Granulated Sugar (1/2 cup), Vanilla Extract (1 teaspoon), and Salt (1/4 teaspoon). Stir in raspberry juice as well.
Step 6
Temper the milk by very slowly incorporating the milk mixture into the egg mixture. Stir as you incorporate the milk.
Step 7
Pour mixture back into your saucepan and cook at medium-low heat for an additional 10 minutes, stirring continuously. If the mixture starts to boil, reduce heat. Once cooked, remove from heat.
Step 8
Filter mixture through a fine sieve to remove any impurities left from cooking.
Step 9
Chill mixture completely by either placing the bowl in an ice bath for at least 30 minutes, or refrigerating for several hours. The mixture should be refrigerator-like temperature before placing in your ice cream freezer, or it won't freeze well.
Step 10
Once chilled, transfer the contents into your ice cream mixer bowl and mix for 20 minutes.
Step 11
Transfer the mix into a quart-sized container and freeze for at least 3 hours, or up to a few days, before serving for the best texture. Enjoy!

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Nutrition Per Serving
Calories
646
% Daily Value*
Fat
36.8 g
47%
Saturated Fat
22.6 g
113%
Trans Fat
0.0 g
--
Cholesterol
387.3 mg
129%
Carbohydrates
65.1 g
24%
Fiber
4.6 g
16%
Sugars
54.1 g
--
Protein
13.9 g
28%
Sodium
382.1 mg
17%
Vitamin D
1.5 µg
8%
Calcium
285.7 mg
22%
Iron
2.2 mg
12%
Potassium
457.3 mg
10%
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