Blueberries are capable of adding some special … colors! This intensely purple color that the gelato turned pleasantly surprised me!
I was expecting a more reddish tinge, for I really never seen an ice cream this color! While I marveled at how pretty this looks, the kids were wishing they had a crayon this deep lavender that they could color with.
Not too far from our home, is a pretty place with fountains, music, restaurants which laid out tables & umbrellas outside, night light & life & a small Italian Ice Cream place at one corner – which has the most wonderful sorbets & gelati fresh made on site every day. Perfect summer setting. Last time we spent our evening there, Arjun had Mango Pomegranate & Mixed Berry Sorbet, the kids took fresh Strawberry Cream & Key Lime & I indulged with Tiramisu & Chocolate Mocha. The texture of the gelato was strikingly different from the regular ice cream we usually have; it was smooth , not as heavy & made us crave more & more.
So this little Italian Corner & the few boxes of blueberries at home inspired this Blueberry Gelato. I loved the idea that I did not need to use Cream or egg for the gelato. I have adapted from here.
- 3 Cups Whole Milk (full fat milk)
- 1/2 Cup Sugar
- 2 Cups (About a pound) Blueberries
- 1 Tablespoon Lemon zest
- 1 Tablespoon Sloe Gin (Optional – the booze is supposed to reduce the crystals, esp. if you do not have the luxury of an ice cream machine)
- 2 Tablespoons Corn Starch (also known as Corn Flour)
- Juice from 1/2 a fresh lemon or lime
Place blueberries, sugar and lemon juice & 2 Tablespoons of water in a pan on a very low heat until all the sugar has dissolved. Cook blueberries until soft but still can hold their shape. Remove from heat & cool & stir in the lemon zest.
Chill the mix overnight in fridge or until completely cold.
Mix together 1 cup of milk and corn flour together till smooth; Heat rest of milk in a pan at low heat.
Just before the milk starts to boil, remove from the heat and stir in the milk with the corn flour. Stir so that there are no lumps. Put the pan to the heat and cook on a low heat, stirring constantly for a few minutes until milk thickens. The floury taste of the corn starch should be gone before you are done.
Remove the mix from heat and chill in fridge overnight.
Next day, mix the sloe gin with the berry mix. Blend 2/3 of the blueberries until smooth and keep 1/3 aside. Mix together the thickened milk, blended blueberries and whole blueberries till well combined.
If you own an ice cream maker:
Transfer the mix into ice cream maker and process according to manufacturers instructions.
If you do not have an ice cream machine:
Freeze the mix, for about 1.5 hours, take it out & scrape/whisk with an electric mixture or with hand till smooth & all the crystals are gone from the mix. Do this for at least 5 times before you finally freeze in a metal container.
Serve topped with some fresh blueberries. I served the ice cream in little kiddie cones with ice cream scooped with the small melon scoop.
Well by the time you finished reading the post the ice cream melted:-)
What more could I say except that this was declared as delicious by all. The beautiful color & the abundance of berries in every bite, unlike the store bought ice creams were the extras which added to the grading scale. We are still enjoying so berry Blueberry Gelato.
What is Gelato?
Gelato, (plural gelati), is Italy’s regional variant of ice cream. It is made with some of the same ingredients as most ice-creams; milk & cream, sugar, flavorings fruits, nuts, essences, etc. and air are the main ingredients. Unlike many types of ice cream tho’, gelato often does not contain eggs. A form of gelato made with water & sometimes fresh fruits (and no milk) or soy milk is called Sorbetto.
“… Gelato is often compared to ice milk rather than ice cream. Gelato melts faster than ice cream because of its semi-frozen consistency. It is stored in a forced air freezer, different than those freezers that store American style ice cream. Some versions of gelato are lower in fat and calories than traditional ice cream.
Because of its softer texture, gelato can be more easily swirled or molded with a spatula than can ice cream.” (Source)