Blueberry Gelato

9 Nov

berry-gelato-ck-226608-l.jpgGelato is a combination of whole milk, eggs, sugar, and natural flavoring, usually fresh fruit and sugar.  It is similar to ice cream, but lower in fat (ice cream tends to be 10% to 20% fat, while gelato is 8% or less). Gelato is softer and has more intense fruit flavors; like a sorbet, but more creamy, like ice cream. You can make plain vanilla gelato,

strawberry, peach, raspberry, blackberry, blueberry, even chocolate! This tastes as good as any gourmet luxury gelato and better than any gelato you’ve ever bought in any store!

To see how to make gelato without an ice cream maker, go to:

  • 2 cups milk (whole, low fat or fat-free)
  • 1 cup sugar
  • 1/4 cup fat-free powdered milk
  • 8 eggs (yolks only needed)
  • 1 cup light cream, half-and-half or fat-free half-and-half
  • 1 teaspoon vanilla extract
  • 3 cups of prepared fruit

Step 1 – Heat the milk, Splenda and powdered milk

In a large pot (4 quarts or larger) with a heavy bottom (for even heat distribution), mix the fat-free milk, Splenda and powdered, nonfat, dry milk. Bring the mix to a low simmer over medium heat and stir to dissolve the Splenda, then turn the heat down and just keep it warm.

Step 2 – Separate 8 egg yolks

Step 3 – Whip the egg yolks until thickened

Put the egg yolks in a medium bowl and whisk until they are thickened (it only takes about 2 minutes.  I use a hand mixer on low speed.

Step 4 – Slowly add 1 cup of the hot milk mixture to the egg yolks

While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended (a few seconds).

Step 5 – Pour the egg yolk mix into the pot of hot milk

Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy) and registers between 170°F and 180°F (check with an instant-read thermometer, like the ones with a probe).

Step 6 – Add the light cream and vanilla and refrigerate

Stir in light cream, half-and-half or non-fat half-and-half and vanilla. Cover and pop into the refrigerator for at least 6 hours before continuing on to step 8. Overnight or even 24 to 48 hours is fine.

Step 7 – Prepare the fruit

For a fruit flavor, some fruit work better than others.  You get best flavor if you puree the fruit first in your food processor or blender.  So obviously, fruits like strawberries, raspberries, mangoes, figs and peaches are idea for this, while apples, coconuts and pomegranates might not be such a good choice. If you want vanilla, just pop the mix into the maker.To prepare the fruit just prepare it as you would for eating, then blend it in your food processor or blender for a few minutes. Here are some tips:

  • Peaches and nectarines: remove skins, pits and bruised areas
  • Strawberries: remove the cap (the green parts)
  • Raspberries: just wash them
  • Blackberries: I like seedless, so I wash them and then run them through a Foley Food Mill to remove the seeds!
  • Figs: Remove stems and bruises
  • Mangoes: Peel, and cut the flesh off the stone.

Step 8 – Mix the milk/cream mix with the fruit and put the canister in the ice cream maker

About 45 minutes before you want to serve the gelato, stir the milk/cream mixture together with the pureed fruit. Stir it up well. Remove the freezer canister and pour the milk/cream/fruit mixture from step 8 into the freezer bowl.

Step 9 – Turn on the ice cream maker!

Turn the ice cream maker on and let the maker work until it is thickened, about 20 to 25 minutes. You can tell when the gelato is done, by simply checking the consistency, a soft, creamy texture. Gelato should be stored in a freezer that is just below freezing (say 30 F), or else it will  become harder – you’ll need to thaw it and hand whip it back to smooth and soft!

Once it reaches the consistency you like, it’s time to eat!  That’s it!  You made great homemade fat-free, sugar-free ice gourmet cream!



2 cups fresh or frozen blueberries
1/4 cup blueberry jam
1/4 cup water
1/4 teaspoon salt
2/3 cup sugar
3 large egg yolks
2 cups 2% reduced-fat milk
2 tablespoons fresh lemon juice


Combine the first 4 ingredients in a medium saucepan, and bring to a boil. Reduce heat to medium; cook for 10 minutes. Place mixture in a blender; process until smooth.Beat the sugar and the egg yolks in a large bowl with a whisk until thick and pale (about 5 minutes). Heat the milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Add one-third hot milk mixture to sugar mixture, stirring with a whisk. Gradually add to remaining hot milk mixture, stirring constantly with a whisk. Cook over medium-low heat until mixture coats back of a spoon (about 4 minutes). Remove from heat. Stir in blueberry mixture, and cool completely. Stir in juice.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer’s instructions.


3 cups (serving size: 1/2 cup)


Nutritional Information

CALORIES 213(22% from fat); FAT 4.4g (sat 1.8g,mono 1.5g,poly 0.5g); PROTEIN 4.5g; CHOLESTEROL 115mg; CALCIUM 114mg; SODIUM 145mg; FIBER 1.3g; IRON 0.5mg; CARBOHYDRATE 38.4g++++++++++++++++++++++

Mom’s Best Blueberry Gelato (
This is as close as I’ve come to the gelato in Italy. Its pure and clean, maximum fruity flavor has none of the fat found in rich ice creams. A vacation to Rome in a bowl!

2-1/2 cups fruit puree
1 cup whole milk
3/4 sugar
1/4 cup fresh lemon juice
Pinch of salt, optional

Put fruit in blender with lemon juice and puree until smooth, or chunky if you like chunks of frozen fruit in your gelato. Taste and decide if you want to add the pinch of salt. If it tastes a little flat, add the salt. Store in the refrigerator in the blender container. Chill for a few hours or overnight. Meanwhile, put milk and sugar in a small saucepan. Heat just until the sugar melts. Refrigerate a few hours or overnight. Pour fruit and milk/sugar mixture into the ice cream freezer and freeze according to manufacturer’s directions. The gelato tastes best just out of the ice cream freezer, but the leftovers can be put in the freezer and eaten another day.

Tip: To revive leftover frozen gelato, remove from freezer, microwave on high for 30 seconds, then mush it up with a spoon like you did as a kid, when your mother wasn’t looking. It should be a melty ice cream consistency but still pretty much frozen. Microwave a little longer if needed. It’s just as good as fresh made.


Blueberry Gelato (Earthbound Farms)

For the best flavor, use fresh wild blueberries, although cultivated or even frozen berries will also work. This recipe could be called ice cream, but as it is egg-less, it more resembles Italian gelato. Whatever you choose to call it – it is delicious!

Makes about 1 quart

2 1/2 cups blueberries, picked over

3/4 cup sugar

Pinch of salt

2 teaspoons fresh lemon juice

Grated zest of 1 lemon

1 cup cold milk (whole)

1 1/2 cups heavy (whipping) cream, chilled

Combine the blueberries, sugar and salt in a medium saucepan and bring to a boil over medium heat, stirring frequently. Reduce the heat to low and simmer, stirring frequently, until the blueberries soften, about 5 minutes. Transfer the mixture to a food processor or blender and puree. Alternately, you can put the mixture through a food mill. Stir in the lemon juice and lemon zest, then chill the fruit puree until it is completely cold.

Just before you make the gelato, add the milk and cream to the blueberry puree. Transfer the mixture to an ice cream maker and process according to the manufacturer’s instructions. Place the gelato in an air-tight container and press a piece of plastic wrap against the top surface to prevent ice crystals from forming. Cover the container with a lid and freeze for up to 1 week.


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