Blueberry Gelato

Total Time: 1 hr 35 mins Preparation Time: 1 hr 15 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups fresh blueberries
• 1 tablespoon lemon juice
• 2 cups whole milk
• 1/4 cup heavy cream
• 4 large egg yolks, at room temperature
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Recipe

• 1 add berries and the lemon juice to a blender or food processor fitted with the chopping blade; blend or process until fairly smooth.
• 2 transfer to a fine-mesh sieve set over a big bowl; gently press the puree against the mash with the back of a wooden spoon to extract as much of the juice and pulp as possible, leaving the skins behind.
• 3 discard the mass in the sieve and set the puree aside.
• 4 heat the milk and cream in a saucepan over medium heat until tiny bubbles fizz around the pan’s inner rim; adjust heat to maintain this temperature without letting the mixture boil.
• 5 beat the egg yolks and sugar in a medium bowl with an electric mixer at medium speed until pale yellow, thick and grainy, about 2 minutes.
• 6 whisk about one quarter of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture into the remaining hot milk mixture in the pan.
• 7 immediately decrease heat to low; cook slowly, stirring constantly, until the mixture thickens to the consistency of melted ice cream and can coat the back of a wooden spoon, about 4 minutes.
• 8 strain through a clean fine-mesh sieve into a medium bowl to remove any bits of scrambled egg; stir in the blueberry puree, vanilla, and salt.
• 9 refrigerate until cold, about 4hours or overnight.
• 10 freeze the custard in your ice cream machine according to manufacturer’s directions.
• 11 serve at once or scoop into a freezer container; store in the freezer for up to 1 month; soften at room temperature for up to 10 minutes before serving.