Homemade Raspberry Gelato

1. 1

   Bring milk and cream to a boil in a medium saucepan. Remove from heat. Whisk egg yolks and 3/4 cup of the sugar in a medium bowl until creamy. Gradually whisk hot milk into egg mixture. Return to saucepan. Cook, stirring, on medium heat, without boiling, until mixture thickens slightly and coats the back of a spoon (this will take 8-10 mins). Run a finger through the custard on the back of the spoon - it should hold its shape. Set aside to cool.

2. 2

   Puree raspberries in a food processor until smooth. Strain through a fine sieve into a bowl, gently pushing it through with the back of a spoon. Discard the seeds. Place the raspberry puree and remaining 1/4 cup sugar in a saucepan on medium heat. Bring to a boil. Reduce heat to medium-low. Simmer for 8-10 mins or until mixture thickens slightly. Let stand for 15 mins to cool slightly. Stir raspberry mixture into the custard.

3. 3

   Using an ice cream maker: Pour the raspberry custard into the bowl. Freeze according to manufacturer's directions. Serve immediately or freeze until ready to serve.

4. 4

   Without an ice cream maker: Pour the raspberry custard into a shallow container; cover and freeze about 3 hours or until almost frozen. Spoon the almost frozen ice cream into the medium bowl of an electric mixer. Beat on high speed for 4-5 mins or until smooth and thick. Pour the raspberry ice cream into a deep 1 1/2-quart container; cover and freeze at least 6 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.