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Black-Raspberry-Chip Gelato
Chill: 8 hrs
Freeze: 4 hrs
Cook: 13 mins
Stand: 30 mins
Ingredients
- 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
Directions
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).
I forgot to add the fresh black raspberries at the end, but we didn't miss them. I used 60% Dark Chocolate chips and the Macadamia Nuts were really good.
6/26/2010 07:56:07 AM Report Abuse