A few weeks ago a co-worker hosted a little Sunday afternoon pot luck/cook-out. I wanted to make something different and try out one of the many recipes I’ve been hoarding.
The original recipe was for raspberry gelato. However, since the gathering was going to be for more than the recipe serving size, I thought I’d try out a few other flavours.
The raspberry recipe (as you’ll see), is just about as easy as they come. The other flavour recipes however were more time intensive and called for simple syrups, fruit juices, and long “cooling” times. Simple syrup and fruit juice (ie. lots of water) in a frozen recipe makes for a very icy, crystalized consistency. Still tasty and edible, but not creamy like it should be. (Perhaps if I had the patience of a saint and could have left the mix in the ice cream maker for 3+ hours, the consistency may have been more creamy. Alas, I am not a patient saint, and I came up with a better idea anyway!)
Due to time constraints, I took my creamy raspberry gelato, and icy pineapple and orange gelatos to the gathering anyway. Everyone said the latter two tasted great, but I still wasn’t happy with the consistency.
The next week, I bought a fresh pineapple and decided to give my gelato another try. The key my friends is frozen fruit. No simple syrup, no fruit juice. Just frozen fruit, cream, and sugar.
Cut up (if needed) the fresh fruit of your choice, freeze, then follow the recipe… et voila! vous avez gelato!
12 oz. bag of frozen raspberries (or other frozen fruit)
1/3 cup of sugar
1/2 cup of heavy cream
Mix ingredients together in a food processor. If you don’t have a food processor (I don’t), use a blender. If blending, you’ll probably need to stop and scrape the sides of the pitcher often. Just keep blending until the constancy is smooth. You can serve immediately or pop in the freezer.
Recipe Source: thestonesoup.com
Image Source: myfrstkitchen.net