When the summer sun shines, relentless and warm, our blueberry gelato offers a much-needed reprieve. Don’t escape the heat, embrace it!
- 2 cups fresh organic blueberries
- ½ cup water
- ½ cup granulated sugar
- 1 TBS lime juice
- 1 TBS pectin
- 4 cups whole milk
- 3 cups heavy cream
- 1 ½ cups granulated sugar
- 3 TBS cornstarch
- ½ tsp sea salt
Equipment: Gelato or ice cream maker.
For the jam mixture: In a large saucepan on medium-high heat, combine blueberries, ½ cup water, ½ cup granulated sugar, lime juice, and pectin. Stir and bring mixture to a rolling boil. Keep at this heat and stir continuously until mixture begins to thicken. Remove jam mixture from pan and place in a glass bowl to cool and thicken to a firm jelly consistency. The mixture can be refrigerated until ready to use.
For the gelato base: Combine milk, heavy cream, 1 ½ cups of granulated sugar, cornstarch and sea salt in a deep sauce pot on medium heat. Stir continuously and cook until sugar is dissolved and mixture thickens and coats your mixing spoon with a thin white film. This should take about 15-20 minutes. Remove from heat and pour into a large mixing bowl. Allow milk base to cool slightly before adding blueberry mixture. Combine blueberry jam and milk base well and cover and refrigerate for at least 2 hours or overnight if preferred. When chilled add mixture to your gelato/ice cream maker and chill according to machine’s directions. Serve on a sugar cone with pizzelle.
Makes approx. ½ gallon.