To beat the Summer heat everyone loves a big bowl of gelato. Do you remember last week when I shared my Blueberry Orange Cobbler? Half of the cobbler recipe went into this delicious gelato. The flavors of blueberry and orange blossom are bursting with every scoop. Let’s cool off together with a big bowl of Blueberry Orange Cobbler Gelato.
What is the difference between gelato and ice cream? Ultimately, gelato and ice cream are very similar. Gelato tends to be lower in fat. Some gelato recipes will use fat free or low fat milk. Since gelato uses a lower fat milk, the flavors tend to be more intense, and burst with every scoop. Also, gelato is held at a warmer temperature, so the dessert has a softer and creamier texture.
This recipe challenged me, but I came out on top. It took me two tries to prepare the ice cream mixture, it takes a long time to churn gelato at a low speed in an ice cream maker. This is because gelato is dense, not as much air is mixed into the mixture. So my ice cream maker definitely did not deliver. Instead, I placed it in a sealed container in the freezer and stirred it every hour for six hours. Then I let it sit overnight to completely freeze. Since gelato is supposed to look creamy, I used my hand held food processor to purée the mixture.
I have a feeling this recipe should not have been this difficult for me. Ahhhhhh, the beauties of being a recipe developer. So basically, if you have a gelato maker…..AWESOME! If you have a basic ice cream maker, well don’t bother pulling it out of the cupboard for this recipe. AND if you don’t even have an ice cream maker…….WELL BONUS! Just go old school, and place it in the freezer, and stir frequently!
If you do not have blueberry orange cobbler, that should be prepared and cooled in advance, (link in first paragraph of post.)
Separate yolk from egg whites. Save egg whites for another recipe.
Whisk together egg yolks and pure cane sugar.
In a small sauce pot, over medium heat, warm one cup of blueberries, and mash until a sauce.
In medium sauce pot, on medium high heat, scald milk and blueberries together. When milk starts to stick to side of pan, turn burner to low heat.
Pour about 1/4 cup of scalding milk mixture into yolk and sugar mixture slowly, whisk continually to temper the yolks.
Then pour yolk mixture into scalding milk, whisking continually, and set to low heat, stir continually for about 10 minutes, or until the mixture thickens and sticks to spoon.
Let the ice cream mixture cool in refrigerator, or freezer. You could also cool the mixture by adding ice to a ziploc bag, and placing the bag of ice directly into the ice cream mixture, moving the bag around to cool quickly.
If you do not have a ice cream maker, just place cooled ice cream mixture in sealed container and place in freezer. Stirring every hour for about 6 to 8 hours.
If you do have a ice cream maker, you can start the freezing process in the ice cream maker, then place in sealed container and stir every hour for 6 hours.
After stirring every hour, let sit overnight. If the gelato does not have a creamy texture, then use a hand held food processor to puree the mixture to a smooth texture.
If you have a gelato maker, you would keep it on low speed and let churn until it thickens.