Black Raspberry Gelato – Sear Nation

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What a great summer treat! Black raspberries for my area are in their prime season for the beginning of July. Raspberry season is usually pretty short in duration, so when you get the chance, snag this opportunity to make homemade ice cream like none other. For the raspberries, I like to add some of the sugar to the raspberries while they’re cooking. The sugar aids in extracting all of the juice from the berries. Also, I like to strain the raspberries after cooking. This removes all the seeds as they are very hard and unwanted in the creamy ice cream. For straining the raspberries, I used a fine metal sieve. You might be able to also use a coffee filter (especially if it is a wire mesh one), but this could filter the juice more than needed and take longer to press the juice through the filter. Use your best judgement on what to use based on the texture shown in the sieve picture below that I used. Again, the goal is to just remove the raspberry seeds from the juice.

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This recipe is a little involved in technique, but I tried to break it down in the instructions as easy to follow as possible. You’ll also want to make this ahead of time, which I’d recommend making it at least the day before you are going to plan on eating it. This way you’ll be sure that it’s frozen hard and won’t be a soupy mess in case things don’t go as planned . Ice cream made right takes time. It’s a perfect recipe to make ahead of time because it’s simple to serve. Also, the ice cream won’t lose quality over a day or even several days after being made. The egg yolks help make a wonderful smooth “chew” to ice cream and to preserve its’ texture while storing in the freezer. Oh, by the way did I ever mention that I used to work for an ice cream manufacturer? Maybe you even heard of them before, they’re called Turkey Hill Dairy. They have a pretty wide distribution on the east coast of the United States. Anyways, I worked on the Research and Development team, helping formulate new ice cream and improving existing recipes. I had made ice cream countless times growing up, so I was already familiar with the process, but I did learn a few things. I also raised my standards on what I consider quality ice cream. Which is a good thing for you guys, because, well, you’re going to get the cream of the crop with this recipe!

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When it comes to pouring the hot milk into the sugar, egg, and raspberry mixture, BE SLOW. SLOWLY temper the egg mixture by pouring the liquid in little by little, stirring it at the same time. This is a perfect time to have an extra hand to help by one person pouring the liquid, while the other person stirs. This isn’t necessary, but I would suggest it if someone is nearby and can help. I said SLOWLY in all caps above because I actually messed up this recipe the first time around. I kinda dumped the mixture in large amounts, and turns out that, when you do this, you end up with scrambled eggs in your ice cream. Yuck! By adding the milk slow and stirring it, you do what they call “tempering” the mixture as you add a little bit of heat to the eggs at a time and it isn’t direct hot heat. Pretend like you’re filling a glass that is almost full to the brim with water, but you don’t want it to overflow. A small drizzle, little by little.

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When it comes to freezing the ice cream base, it’s good to have it very cold. I like to chill the liquid over an ice bath. This rapidly chills it, much quicker than just a refrigerator would do. If you plan on making it several hours after preparing the mix, it’ll be fine to just stick it in the refrigerator for that time. However, if you want it to chill as quickly as possible, just throw some ice in water in a large bowl and place your mixture on top in a smaller bowl (preferably metal bowl on the top to remove heat well). Also, if you’re mixture isn’t cold, it can fail to freeze fully in your ice cream maker. I like to stick a finger (yes a washed and clean finger) in the mixture to test how cold it is. Compare that to how cold plain milk is in the refrigerator. If it isn’t as cold as the milk from the refrigerator, it isn’t cold as it should be yet and it’ll need more time on ice.

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Hope you guys enjoy this recipe. It personally brings back memories of me making ice cream while growing up. We used to break our own ice from our grandmother’s pond in the winter and bring it home to crush it for our ice cream maker. But that story is for another day. A more wintery day, when I need something to talk happily about in lieu of winter. Let me know if you have any questions on this recipe. It is more involved, so I’m sure I might have left some details out, or maybe even made some parts confusing. Ask away, I’m all ears.

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