Raspberry Gelato
Prep Time
30m
Bake Time
Not found
Yields
8 servingsAbout this Recipe
Are you a gelato fan? No need to head to Italy, you can make this creamy, Raspberry Gelato right at home. With just 5 ingredients, this DIY treat is the perfect way to cool off without a fuss.
Raspberry Gelato
Prep Time
30mBake Time
Not foundYields
8 servingsAbout this Recipe
Are you a gelato fan? No need to head to Italy, you can make this creamy, Raspberry Gelato right at home. With just 5 ingredients, this DIY treat is the perfect way to cool off without a fuss.
Share This Recipe
Ingredients
- 3 bags (12 oz each) frozen raspberries
- 1 1/2 cups filtered water
- 2 cups Dixie Crystals Extra Fine Granulated Sugar
- 6 tablespoons agave syrup or corn syrup
- 1 cup whipping cream
Instructions
- Defrost raspberries. Defrost either overnight in refrigerator or on low setting in microwave. Keep temperature of berries under 70°F.
- Bring to boil water, sugar, and agave syrup. Boil for 2 minutes and remove from heat. Pour in bowl and place in freezer until very cold.
- Puree raspberries until very smooth puree is obtained.
- Press puree through sieve and discard seeds. Obtain a total of 3 cups raspberry puree. Use any remaining puree to flavor drinking water.
- Combine puree with cold syrup and cold heavy cream and whisk smooth. Place in freezer until very cold.
- Meanwhile prepare ice cream machine (follow manufacturer’s directions). Pouring very cold ice cream mixture into machine will shorten churning time and provide smoother and better ice cream. (Gelato, a lower fat version of ice cream, churns in professional machines in just 2-3 minutes, but feels very rich on the tongue.)
- Spread churned ice cream into a 9-inch pan. Return to freezer.
- Allow to firm for at least 4 hours or overnight.
- Scoop and serve with fresh mint sprigs, if desired.
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Raspberry Gelato
Prep Time
30mBake Time
Not foundYields
8 servingsAbout this Recipe
Are you a gelato fan? No need to head to Italy, you can make this creamy, Raspberry Gelato right at home. With just 5 ingredients, this DIY treat is the perfect way to cool off without a fuss.
Ingredients
- 3 bags (12 oz each) frozen raspberries
- 1 1/2 cups filtered water
- 2 cups Dixie Crystals Extra Fine Granulated Sugar
- 6 tablespoons agave syrup or corn syrup
- 1 cup whipping cream
Instructions
- Defrost raspberries. Defrost either overnight in refrigerator or on low setting in microwave. Keep temperature of berries under 70°F.
- Bring to boil water, sugar, and agave syrup. Boil for 2 minutes and remove from heat. Pour in bowl and place in freezer until very cold.
- Puree raspberries until very smooth puree is obtained.
- Press puree through sieve and discard seeds. Obtain a total of 3 cups raspberry puree. Use any remaining puree to flavor drinking water.
- Combine puree with cold syrup and cold heavy cream and whisk smooth. Place in freezer until very cold.
- Meanwhile prepare ice cream machine (follow manufacturer’s directions). Pouring very cold ice cream mixture into machine will shorten churning time and provide smoother and better ice cream. (Gelato, a lower fat version of ice cream, churns in professional machines in just 2-3 minutes, but feels very rich on the tongue.)
- Spread churned ice cream into a 9-inch pan. Return to freezer.
- Allow to firm for at least 4 hours or overnight.
- Scoop and serve with fresh mint sprigs, if desired.
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