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.