I have a big bag of frozen Maine blueberries leftover from the Blueberry Buns I made a couple of weeks ago. This Blueberry Swirl Gelato has been in my sights* for awhile and it sounds wonderful to me. Probably because it’s 90 degrees outside now and summer is creeping up on us. Stinkin’ summer.
I’m still surprised and annoyed at summer in Texas every year, even though I was born here and have lived here my whole life. This gelato is going to make it much, much better this year – I just know it.
It looks like there are a lot of steps to this recipe, but it’s actually quite easy. There is a lot of refrigeration time – the more time in the fridge, the creamier the gelato will be when you freeze it.
It’s a toss up whether this is an ice cream or gelato. Gelato normally uses fewer or no eggs and the ratio of milk to cream is higher than in regular ice cream.
This particular recipe uses four eggs and you can sure taste them in the end result. The custard base is so creamy and delicious. I really don’t care if it’s an ice cream or gelato. It’s so very, very incredibly good!
The blueberries really shine through in this Blueberry Swirl Gelato, so use the highest quality you can find.
I recommend Maine blueberries in the frozen section of your grocery store. Sometimes fresh blueberries don’t have as much flavor as the frozen ones, but you can use fresh if you prefer.
I’m looking forward to trying this with raspberries (seeds strained out, of course). Strawberries or blackberries will work too. Heck, any fruit you can puree – which is all of them – will be great.
It’s gonna be a long, cool summer at my house.
Tips and Stuff: Might want to slip on the handy-dandy kitchen gloves while you're handing the blueberries - they tend to turn everything purple. You can make the puree the day before you make the ice cream. It chills into a beautiful, thick blueberry sauce. Nutrition Values are Approximate
Serving Size: 1 servings
Amount Per Serving: Calories: 257Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 165mgSodium: 176mgCarbohydrates: 20gFiber: 2gSugar: 15gProtein: 7g
Tips and Stuff:
Might want to slip on the handy-dandy kitchen gloves while you're handing the blueberries - they tend to turn everything purple.
You can make the puree the day before you make the ice cream. It chills into a beautiful, thick blueberry sauce.
Nutrition Values are Approximate