Friday, July 26, 2013
From the Food Network recipe here
12 ounces of blueberries
3/4 cup sugar
2 cups whole milk (I used 2% milk instead)
1/2 cup heavy cream
1 teaspoon fresh lemon juice
Puree the blueberries, sugar and milk in a high speed blender until smooth. If you do not have a Vitamix or Blendtec, I would suggest that you strain the puree to remove any bits of the blueberry left in the mixture.
Pour in the heavy cream and lemon juice, pulse to combine. Refrigerate overnight.
Process according to your ice cream machine's directions, about 15-18 minutes. Freeze for 3-5 hours. You may need to warm the gelato slightly before serving. Sit it on the counter for 10 minutes so it softens or else you will miss its creamy texture.
One more item of interest (at least to me!): I got the idea from Lindsay at Pinch of Yum to use an old cookie sheet as the tray under the gelato in this photograph. I like how it turned out and will keep the tray in mind to use again soon. Check out her post with photography tip here.