To my dear Canadian friends – Mary Lou, Darryl, et al – I wish you all a happy Canada Day. And I am ever grateful to you for sending a blast of cool, dry air down from the Great North; it is appreciated more than you will ever know. If I could somehow share through the interwebs, this blackberry gelato is for you guys. 😀
Had a beautiful road ride, the weather being so much kinder today. One of those crisp summer days where once you start riding, you just don’t want to head home. The landscape is lush and overgrown in that flush way of summertime. And what always tells you that July is here? Blackberries – ripe and juicy on the cane.
We gathered a big bowl of berries from the canes out back, and Grant and Matt had helped me concoct a blackberry gelato recipe … it is delectable! Guys – you could be the next Food Network stars (heh heh!). The perfect summer evening treat after a day of riding. Really, I would share if I possibly could ….
- 3 to 4 C fresh blackberries
- 1-1/4 C granulated sugar, divided
- 2 C whole milk
- 6 large egg yolks
- 1/4 C fat free powdered milk
- 1 C light cream
- 1 tsp pure vanilla extract
Place blackberries and 3/4 C sugar in a heavy saucepan, and heat over medium heat, stirring, until sugar is dissolved and berries begin to break down and soften. Remove from heat and press through a fine mesh sieve or food mill. Discard seeds. You should have approximately 2 C of blackberry puree. Set aside and cool.
Place milk, remaining sugar and powdered milk into a heavy bottomed 3-1/2 quart saucepan. Bring to barely a simmer over medium heat and stir to dissolve the sugar. Reduce heat to low. Place the egg yolks in a medium bowl and beat until thickened, approx. 2 minutes. While whisking, slowly add 1 C of the hot milk/sugar and whisk until blended. Stir the tempered egg mixture back into the saucepan and increase heat to medium. Stir constantly until the mixture thickens slightly (like a custard sauce) and registers 180’F on an instant read thermometer. Remove from heat and strain the custard through a fine mesh strainer into a medium bowl. Stir in the light cream, reserved blackberry puree, and vanilla. Cover and refrigerate for 5 hours or overnight.
Pour into container of a 2-quart ice-cream maker and freeze according to manufacturer’s directions. Ripen in freezer for additional 2 hours before serving. Best served after a very fine bicycle ride … serves 4-6 hungry cyclists.