Chef Katharine Elder's stunning gelato gets zippy flavors from Elderslie Farm goat milk and blackberry puree. Instant nonfat dry milk is one of those secret ingredients that helps stabilize frozen treats for ultra-creamy results.

Source: Midwest Living


Credit: Blaine Moats

Recipe Summary

15 mins
7 hrs 15 mins
5 cups


Ingredient Checklist


Instructions Checklist
  • In a blender or food processor, combine blackberries, 3 tablespoons sugar and the lemon juice. Blend or process until smooth. Strain through a fine-mesh sieve; discard pulp. Remove and set aside 1/4 cup blackberry puree for Step 4.

  • In a medium saucepan, combine goat milk, cream, 3/4 cup sugar, the nonfat dry milk, salt, vanilla and remaining blackberry puree. Bring to a simmer over medium heat, stirring until sugar is completely dissolved.

  • Place saucepan in a bowl of ice water. Stir gelato mixture occasionally until completely cool, about 1 hour. Transfer to an airtight container. Refrigerate until completely chilled, 2 to 24 hours.

  • Freeze in a 2-quart ice cream maker according to manufacturer's instructions. Transfer half of the gelato to an airtight container. Drizzle with reserved blackberry puree. Top with remaining gelato. Cover and freeze until firm, 4 hours or overnight.

Nutrition Facts

207 calories; fat 11g; cholesterol 33mg; saturated fat 7g; carbohydrates 25g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 24g; protein 3g; vitamin a 548.8IU; vitamin c 7mg; riboflavin 0.2mg; niacin equivalents 0.3mg; folate 9.4mcg; vitamin b12 0.1mcg; sodium 157mg; potassium 197mg; calcium 110mg; iron 0.2mg.