3 hours ago
Thursday, October 2, 2008
Homemade Raspberry Gelato
I made it myself!
Gelato versus ice cream - I've eaten a lot of gelato in Italy and my 4th batch of ice cream, in which I doubled the fruit mixture (using the new Krups from The Good Guys) is just like gelato. So far I have made peach, cherry, chocolate and now the raspberry.
I am blending recipes and my secret ingredient is a third of a cup of sour cream. The alternative to that is a cup of buttermilk, which Alessandro just got me from Coles, so my next batch (raspberry and blackberry) will use that. The secret with fruit ice creams is to make sure there is enough sugar in it. Think of the difference between the tastes of gelato and yoghurt. They are two different things.
Here is my favorite recipe site for old-fashioned homemade ice cream.
I am using one egg and beating it up then adding the cream and other ingredients and heating it for a minute while stirring. Then take it off the heat and refrigerate for a day. I'm preparing the fruit mixture (pureed with Giancarlo's bamix that I found under the kitchen sink) with the sugar and lemon juice and refrigerating that for a day too. The ice cream maker lives in the bottom of the freezer. It holds one litre of mixture and takes about 20 minutes to make.
I've bought new op shopped little dishes and I need to get an ice cream scooper - as all my spoons are getting bent!