22
Blueberry Cassis Gelato
Serves 6-8
800g blueberries (thawed if frozen)
50ml crème de cassis, divided
225g granulated sugar
6 large egg yolks
75g fat free powdered milk
220ml double cream
220ml milk
2 tsp vanilla extract
ß Place blueberries in a food processor tted with the metal “s” blade or in a blender (if using a blender, use
400g at a time for best results). Process until completely puréed and smooth.
ß Press the blueberry purée through a ne mesh sieve with a wooden spoon or spatula. Discard the seeds
and there should be approximately 600g blueberry purée; reserve.
ß Combine the blueberry purée with 3 tbsp of the crème de cassis in a medium saucepan and place over
medium-low heat. Cook until the mixture is reduced by half. Remove from pan and chill.
ß Place the sugar, cream and milk into a medium saucepan, bring to a simmer over a medium heat and stir to
dissolve the sugar. Keep warm over a low heat.
ß Place the egg yolks in a medium bowl and whisk until thickened, approximately 2 minutes.
ß Whilst whisking, slowly add 230ml of the hot cream, milk and sugar mixture and whisk until blended. Stir
the egg mixture back into the saucepan and increase heat to medium.
ß Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce.
ß Stir in remaining cream and milk and powdered milk. Strain the mixture through a ne mesh strainer. Stir in
reserved chilled blueberry purée, remaining tablespoon of crème de cassis and vanilla.
ß Cover and chill for at least 6 hours before continuing.
ß Turn the appliance on and pour the chilled mixture into the freezer bowl and leave the ice cream to churn,
20-25 minutes.
ß The Gelato will produce a soft, creamy texture. For a rm ice cream, transfer to an air tight container and
place in the freezer for 2 hours.
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