Is your fridge bursting with blueberries? Looking for a recipe to use those frozen blueberries from your last trip to the farmer’s market? Blueberry Gelato is a wonderful and refreshing treat, especially with a hint of lemon, and its not too sweet. This recipes lets the full flavor of the blueberries shine through! It is easiest to make gelato with an automatic ice cream/gelato machine.
Watch the video to learn how to make the basic vanilla gelato base and create your own flavors!
- 3 cups fresh blueberries washed
- ½ cup sugar
- 2 tablespoon fresh lemon juice juice ½ lemon
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- 3 egg yolks plus 1 whole egg
- ¾ cups sugar
- 1 cup heavy cream
- Place the blueberries, sugar and lemon juice in a food processor and puree until smooth. Set aside.
- In a saucepan over medium heat, add the milk and vanilla extract and bring to a simmer. Do not boil.
- In a medium glass bowl, beat together the egg yolks, whole egg and sugar until thickened and pale yellow. You can do this with a hand beater or by hand.
- Remove the milk from the heat and very slowly whisk a small amount of hot milk into the egg/sugar to temper the eggs. Return the pot to the heat. Slowly whisk the egg/sugar mixture into the milk. Stir constantly until the mixture thickens slightly just at the point of simmering. Do not let it boil.
- Remove the pan from the heat. Pour the custard into a glass bowl and let cool slightly. You can strain the custard through a fine mesh sieve at this point if you think it needs it.
- Add the cream to the custard and blend well with a whisk.
- Add the blueberry mixture to the custard and mix well again.
- Cover with plastic wrap and chill overnight in the fridge (or at least 4-6 hours).
- Run it through your ice cream machine according to directions - about 30 minutes.
- Scoop the ice cream into a freezer container and freeze overnight for best results.