I'll take two scoops, please!
Blueberry Gelato
Gelato or Ice Cream? What is your favorite? I could eat both. Especially, since visiting Italy a few years back, I became such a lover of gelato. Yum! It’s just so creamy and delicious and perfect on a hot summer day. However, this Blueberry Gelato is a fresh fruit twist that is perfect for summertime.
Gelato vs Ice Cream
You might wonder what’s the difference between gelato and ice cream? Simple, milk instead of cream. Gelato has a lighter taste than ice cream and that is attributed to using milk over cream.
However, the method of making gelato is the same as making ice cream in it is a cooked mixture on the stove. Then, cooled and placed in ice cream freezer.
Blueberry Center Stage
Gelato Ingredients
This delicious and creamy Blueberry Gelato recipe is bursting with delicious blueberry flavor and a hint of lemon to freshen things up!
Ingredients:
- Blueberries
- Blueberry Jam
- Sugar
- Egg Yolks
- Milk
- Lemon Juice
Gelato is made almost identically to a traditional custard sauce called Creme Anglaise. Check out my Custard 101 post.
- Sugar and egg yolks are whisked together in a bowl
- Milk is brought to a steep on the stove in a saucepan
- Milk is tempered into the egg yolks
- Milk mixture is cooked till nappe (coats the back of spoon)
- Mixture is refrigerated till cold
Gelato Inspiration
As mentioned before, Italy created such an inspiration for gelato after our trip back in 2017. We found the neatest stand in Rome, just outside the Vatican. I think we visited 2-3 times while visiting Rome.
There is nothing like European Gelato, I believe it’s their dairy and being so close to pasture raised and grass-fed characteristics. More organic in nature I suspect. Additionally, while in Zurich, Switzerland we had the most delicious and fresh cream cheese. I think I ate about 6 ounces of it with crackers! There was no comparison in taste and quality there than what we have in the states.
Gelato in ATL
Speaking of gelato, one of my favorite places to get gelato here in the states is back in my hometown of ATL, Paolo’s in Virginia Highlands. It’s just as delicious as that amazing stand back in Rome. Check it out if you are ever in the area.
Blueberry and Lemon
Blueberry and lemon are front and center stage for this delicious Blueberry Gelato recipe. Fresh or frozen blueberries can be used as the base. Blueberry jam is a side kick to add even more blueberry flavor. Overall, the recipe is not too sweet but just enough blueberry punch to make your taste buds light up.
Fresh lemon juice highlights the blueberry and gives it a nice fresh accompaniment. I love using fresh squeezed verses bottled.
Lemon and blueberry complement each other so well and many of my blueberry recipes have lemon juice or lemon zest in them.
Blueberry and the 4th
Blueberry Gelato would make a super fantastic dessert for the 4th of July, given our early heatwave across the nation this year and a great “blue” color as part of Independence Day décor.
Some great ways to garnish:
- Fresh whipped cream
- Fresh blueberries
- Blueberry compote
- Cinnamon graham crackers
- Blueberry Acaci chocolate candy balls
Hope you enjoy this amazing Blueberry Gelato Recipe!
PrintBlueberry Gelato
Delicious and creamy blueberry themed chilled dessert perfect for anytime of the year, especially summer!
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 7 hours
- Yield: 3 cups 1x
- Category: Desserts
- Cuisine: American
Ingredients
2 cups frozen or fresh blueberries
1/4 c blueberry jam
1/4 c water
1/4 tsp salt
2/3 cup sugar
3 egg yolks
2 cups 2% milk
2 T fresh lemon juice
Instructions
Combine blueberries, jam, water, and salt in a saucepan and bring to a boil, reduce to simmer for 10 minutes.
Place in a blender or small mixer and puree till smooth. Place in a bowl and set aside.
In a medium bowl, whisk the eggs and sugar together till blended.
Place the milk in a saucepan, and bring just to a steep, do not boil.
Pour a slow steady stream of the milk into the egg mixture whisking constantly to not cook the eggs (tempering).
Pour the mixture back into the saucepan and over medium low heat continue to cook till slightly thickened, whisking constantly. This is called nappe, when it coats the back of the spoon. Be careful not to boil or the eggs will scramble.
Remove from heat, whisk in the blueberry puree mixture.
Pour the mixture through a sieve/fine mesh strainer, over a bowl to strain out any cooked eggs that may have been seen.
Add the lemon juice and whisk well to combine. Whisk occasionally at room temperature till the mixture cools a bit.
Cover and place in the refrigerator till mixture is cold.
Place in an ice cream freezer to churn till consistency of ice cream. Pour into a freezer container, cover and freeze several hours till frozen.
Serve with fresh blueberries.
Notes
This recipe was taken from Cooking Light Magazine
Keywords: Blueberry, gelato
About Author
