Featured Recipe

5 cups blueberries

¼ cup crème de cassis, divided

1 cup granulated sugar

2 ½ cups half-and-half, divided

6 large egg yolks

½ cup fat free powdered milk

1 cup heavy cream

1 cup whole milk

Place blueberries in a food processor fitted with a metal “s” blade or in a blender (if using a blender, 2 cups at a time for best results). Process until completely pureed and smooth. Press blueberry puree through a fine mesh sieve or chinois with a wooden spoon or spatula. Discard seeds- you will have approximately 3 cups blueberry puree. Combine the blueberry puree with 3 tablespoons of the crème de cassis in a 2-quart non-reactive saucepan and place over medium-low heat. Cook until the mixture is reduced by half. Remove from pan and chill.

Place sugar and 1 ½ cups of the half-and-half in a 2 1/2-quart saucepan with a heavy bottom. Bring to a 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, slowly add ½ cup of the hot half-and-half/sugar mixture and whisk until blended. Stir the egg mixture back into the saucepan; increase heat to medium. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registers 180ú F when checked with an instant-read thermometer. Stir in remaining half-and-half, powdered milk, heavy cream and whole milk. Strain the mixture through a fine mesh strainer; stir in reserved chilled blueberry puree, remaining tablespoon of crème de cassis and vanilla. Cover and refrigerate at least 6 hours before continuing.

Turn the ice cream machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

 

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