Sunday, June 16, 2013

Raspberry Gelay..(to)

Sadly not the kind you'd buy at a second hand store but so much more delicious.

No bells or whistles just plan natural flavour, truly nothing better although you know I'll have something weird and wonderful just waiting in the wings.

I have included the ice bath in this recipe as it is true that the quicker you chill the custard the less chance of an icy crystallised gelato. I would normally just stick it in the freezer or fridge but the ice step is worth it for the results.

If you don't like a tart raspberry, we will never be besties (well maybe) but seriously add another 50g of sugar if you want your teeth to get the most from your private dental cover. (may not be a real concern, I am not a dentist, so you may see my face on television)

This concluded today's comedy gold edition of Don't Boil The Sauce, I'll head back to the kitchen now. (I'm sorry for assuming I'm funny, haven't been drinking I promise)

Raspberry Gelato
Ingredients
  • 300ml cream
  • 300ml milk
  • 1/2 vanilla bean split (optional)
  • 6 egg yolks
  • 150g sugar
  • 300g frozen raspberries crushed
  • Ice
Method:
  • Bash the raspberries in a bag (the one they come in works) with a meat tenderiser or rolling pin and return to freezer
  • Heat milk and cream in a large saucepan over medium heat
  • If using vanilla bean to milk and cream
  • Whisk eggs and sugar together till paler and thicker
  • When milk is just below the boil, slowly pour into eggs while whisking
  • Strain through a fine sieve (remove vanilla bean)
  • Return mixture to saucepan and stir over low heat
  • Stir till the custard thickens enough to coat the back of a spoon
  • Make an icy water bath that a metal mixing bowl can sit in e.g. a sink or bigger bowl
  • Add the custard to a metal mixing bowl, place on ice and stir
  • Stir for a couple of minutes
  • When the custard has lost some heat add the frozen raspberries, this also helps to chill it but don't stir
  • Once cold churn as per your machine's instructions
  • No glamorous staged photo it is all about eating it


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