I bought some ice cream at the store,
I ate it all but wanted more...
so my wonderful husband made some more!
That is not really how the poem goes,
but it is the truth.
Raspberry and Chocolate Chip Gelato
4 cups red raspberries ( thawed if frozen)
1 cup granulated sugar
2 1/4 cups half and half, divided
6 large egg yolks
1/4 cup fat free powdered milk
1 cup heavy cream
2 teaspoons pure vanilla extract
Place rasberries in a food processor. Process until completely pureed and smooth.
Press rasberry puree through a fine mesh sieve with wooden spoon or spatula.
Discard seeds. You should have approximately 2 cups of puree.
Place the sugar and 1 1/4 cups of the half and half in a 2 1/2 quart saucepan
with a heavy bottom. Bring to simmer over medium heat and stir to
dissolve the sugar. Keep warm over low heat. Place the egg yolks in a
medium bowl and whisk until thickened, about 2 minutes. While whisking,
add 1/2 cup of the hot half and half/ sugar mixture and whisk until blended.
Stir the egg mixture back into the saucepan and increase heat to medium.
Stir the mixture constatly with whisk or spoon until the mixture is thickened
like a custard sauce and registers 180 degrees F when checked with an instant
read thermometer. Stir in remaining half and half, powdered milk and heavey
cream. Strain the mixture through a fine mesh strainer. Stir in
puree and vanilla. Cover and refrigerate 6 hours before continuing.
Turn on the ice cream machine and pour mixture into freezer bowl.
Add the chocolate chips. Let mix until thickened about 20 minutes.
The gelato will have a soft, creamy texture. Remove an place in a
freezer container for 2 hours. Serve and Enjoy.
This is quite a process but the end result is SO GOOD!!!