Photographer: Helen Norman; Prop Styling: Hargett Miller; Food Styling: Marian Cooper Cairns
Active Time
25 Mins
Total (including chilling) Time
51 Hours 5 Mins
Yield
Serves 24

This recipe makes 12 cups of lusciously smooth gelato--perfect for summer parties. The berry puree can be made several days in advance and refrigerated. One key step: Be sure to strain the seeds.

How to Make It

Step 1

Place whole milk, heavy cream, sugar, milk powder, vanilla bean paste, and Blackberry Puree in a large saucepan; bring to a low simmer over medium. Remove from heat; cool completely, about 1 hour. Place in an airtight container, and chill 2 days.

Step 2

Pour mixture into freezer can of a 4-quart ice-cream freezer; proceed according to manufacturer's instructions. (Instructions and times will vary.) Transfer gelato to an airtight freezer-safe container; freeze until firm, about 2 hours. Garnish servings with fresh blackberries.

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