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1
Depending on your ice cream maker, you may have to freeze the machine bowl overnight. Don't forget to do this.
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2
Using a food processor or blender puree the raspberries. Set those aside for the moment.
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3
Have two good sized mixing bowls ready. One will sit inside the other. Fill the large bowl with ice (big enough to hold the second bowl) and set that aside.
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4
Using the smaller bowl, whisk one cup milk with the corn starch to dissolve.
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5
In another clean bowl, combine the sugar, milk powder, corn syrup, and salt with the remaining three cups milk. Whisk these and then in a deep saucepan heat the mix to the scalding point. Do not boil.
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6
Add the contents of the other bowl (milk and cornstarch) to the saucepan. Bring back to heat until viscous (you want to make sure the starch is fully gelatinized).
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7
Add this back to the smaller bowl and whisk in the berry puree and the dextrose powder if using. Allow to cool down nested in the ice bowl. Cover and seal and hold in the refrigerator for at least four hours, or better still, overnight.
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8
Just before you are ready to make your gelato, add the heavy cream and honey to the milk/fruit blend. Whisk together and pour into the frozen bowl of the machine which you have already fitted with the dasher. Run the machine until you have a nice texture, perhaps as long as 20 or 25 minutes depending on the machine. Serve immediately as gelato melts quickly.
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9
Alas, true gelato does not store well for very long even in the freezer. I would recommend using insulated ice cream tubs which are long and narrow. Before sealing the tub add a layer of plastic wrap which will help inhibit the formation of ice crystals on top of the good stuff. Even so, two days is about as long as it will keep in decent condition. After that it's fine to eat but you might as well be having ice cream.
