Blueberry Gelato

READY IN: 1hr 35mins




  • Add berries and the lemon juice to a blender or food processor fitted with the chopping blade; blend or process until fairly smooth.
  • Transfer to a fine-mesh sieve set over a big bowl; gently press the puree against the mash with the back of a wooden spoon to extract as much of the juice and pulp as possible, leaving the skins behind.
  • Discard the mass in the sieve and set the puree aside.
  • Heat the milk and cream in a saucepan over medium heat until tiny bubbles fizz around the pan’s inner rim; adjust heat to maintain this temperature without letting the mixture boil.
  • Beat the egg yolks and sugar in a medium bowl with an electric mixer at medium speed until pale yellow, thick and grainy, about 2 minutes.
  • Whisk about one quarter of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture into the remaining hot milk mixture in the pan.
  • Immediately decrease heat to low; cook slowly, stirring constantly, until the mixture thickens to the consistency of melted ice cream and can coat the back of a wooden spoon, about 4 minutes.
  • Strain through a clean fine-mesh sieve into a medium bowl to remove any bits of scrambled egg; stir in the blueberry puree, vanilla, and salt.
  • Refrigerate until cold, about 4hours or overnight.
  • Freeze the custard in your ice cream machine according to manufacturer’s directions.
  • Serve at once or scoop into a freezer container; store in the freezer for up to 1 month; soften at room temperature for up to 10 minutes before serving.