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
  • Prep 40 mins
  • Chill 8 hrs
  • Freeze 4 hrs
  • Cook 13 mins
  • Stand 30 mins

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  • 6 egg yolks
  • 3/4 cup sugar
  • 2 teaspoons finely shredded lime peel
  • 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 peel to a large saucepan. Stir in half-and-half and whipping cream. Cook and stir over medium heat for 8 to 10 minutes or until mixture thickens slightly and coats the back of a metal spoon (about 180 degrees F). (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 mixture through a fine mesh sieve into a large bowl to remove lime peel; discard lime peel. Place bowl in a very large bowl or sink half-full of ice water. Stir to cool the mixture; set mixture 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 of the custard mixture with plastic wrap; chill 8 to 24 hours. Transfer to 4- or 5-quart ice cream freezer. (It should be no more than two-thirds full.) Freeze according to manufacturer's directions. Spoon into freezer container with tight-fitting lid. Using a sturdy rubber spatula, fold in 1-1/2 cups chopped black raspberries, chocolate and nuts until just swirled. Cover and freeze at 4 hours before serving. Makes 2-1/2 quarts (18 to 20 servings).

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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