Black-Raspberry-Chip Gelato | Midwest Living

Black-Raspberry-Chip Gelato

Black-Raspberry-Chip Gelato

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  • Makes: 18 to 20 servings
  • Yield: 2-1/2 quarts
  • Hands On 45 mins
  • Total Time 13 hrs

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Though the recipe calls for black raspberries, you can sub other berries, such as blackberries or red raspberries, in this rich Italian-style ice cream.


  • 6 egg yolks
  • 3/4 cup sugar
  • 2 teaspoons lime zest
  • 2 cups half-and-half or light cream
  • 2 cups whipping cream
  • 3 cups fresh black raspberries, blackberries, red raspberries, strawberries or blueberries
  • 1/2 cup sugar
  • 1/4 cup peach preserves
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups coarsely chopped fresh black raspberries, blackberries, red raspberries, strawberries or blueberries
  • 6 ounces bittersweet chocolate, milk chocolate or white baking chocolate, coarsely chopped or 1 cup semisweet chocolate pieces or white baking pieces
  • 1 3 - ounce jar macadamia nuts, chopped


  1. Allow egg yolks to stand at room temperature for 30 minutes.
  2. In a large mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 3/4 cup sugar, beating until well combined.
  3. Transfer egg mixture and lime zest to a large saucepan. Add half-and-half and whipping cream. Cook and stir over medium heat for 8 to 10 minutes or until mixture reaches about 180 degrees and thickens slightly to coat the back of a metal spoon. (To test, dip a metal spoon into the custard and draw a line with your finger through the coating. The custard is done when the edges along the line keep their shape.) Remove from heat. Pour custard through a fine-mesh sieve into a large bowl to remove lime zest. Place bowl in a very large bowl or sink half full of ice water. Stir to cool the custard; set aside.
  4. In a medium saucepan, combine 3 cups black raspberries, 1/2 cup sugar, the peach preserves and salt. Bring to boiling over medium heat, mashing berries with a potato masher or wooden spoon; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently. Remove from heat; cool slightly.
  5. Transfer berry mixture to a food processor or blender. Cover and process or blend until almost smooth. Pour mixture through a fine mesh sieve into a medium bowl, pressing on solids with back of a spoon; discard solids. Stir mixture into custard.
  6. Transfer the custard mixture to a bowl or other container. Cover surface with plastic wrap; chill 8 to 24 hours. Transfer to a 4- or 5-quart ice cream freezer. Freeze according to manufacturer's directions. Spoon into freezer container with tight-fitting lid. Using a sturdy rubber spatula, fold in 11/2 cups chopped black raspberries, the chocolate and nuts until just swirled. Cover and freeze for 4 hours to ripen.

Nutrition Facts

(Black-Raspberry-Chip Gelato)

Servings Per Recipe 18, Trans fatty acid (g) 0, cal. (kcal) 309, carb. (g) 29, pro. (g) 4, chol. (mg) 117, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 22, Potassium (mg) 178, Monounsaturated fat (g) 8, Riboflavin (mg) 0, sat. fat (g) 11, Niacin (mg) 0, vit. C (mg) 9, sodium (mg) 53, Thiamin (mg) 0, calcium (mg) 71, iron (mg) 1, vit. A (IU) 583, fiber (g) 3, sugar (g) 21, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 16

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