Рецепт Tooty Fruity: Raspberry Ripple Buttermilk Gelato for #IceCreamWeek
Tooty Fruity: Raspberry Ripple Buttermilk Gelato for #IceCreamWeek
August 20, 2014 By Isabelle Boucher | Filed Under: dessert, fruit, ice cream, summer
Welcome to Day 3 of Ice Cream Week 2014! This year, the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen, and we’ve teamed up with 25 amazing bloggers to treat you to tons of amazing ice cream recipes. Ice Cream Week is shaping up to be the best week ever!
Most of you know I’ll eat ice cream anytime, even in the middle of a blizzard, but it really does taste best during those unbearable dog days of summer. The kinds of dog days that this summer has totally failed to deliver, making it one of the crappiest summers on record, at least from an ice cream eating perspective.
It’s been too cool, too rainy, too busy, too everything… well, except for too hot and too lazy. Sigh.
On the bright side, this cool, wet, overcast summer has done wonders for my backyard raspberry patch, which delivered a bumper crop of sweet, plump ruby red berries… most of which never actually made their way back to the kitchen because a certain someone just couldn’t stop snacking on them by the handful. (What can I say? I’m my mother’s daughter, and the woman never met a raspberry bush she couldn’t pick clean in 5 minutes flat.)
Lucky for you guys, I did manage to save just enough to make the intensely red raspberry puree that winds its way through this Raspberry Ripple Buttermilk Gelato.
This delightful gelato is as tasty as it is pretty – the creamy off-white gelato base is subtly tangy and not too sweet, while the swirling scarlet ribbons of fresh raspberry are sweet-tart and intensely fruity. The combination is downright refreshing, especially since the lack of egg yolks in the base means the bright flavours of tangy buttermilk and fresh berries shine through perfectly unmuddled.
It might just be my favourite non-chocolate ice cream flavour ever. It’s honestly that good.
And yes, you can totally make it with regular storebought raspberries if you don’t have a thriving patch of raspberry bushes right outside your back door. Which is good, because my backyard berries are all gone for the season, and I have zero intentions of waiting a whole freakin’ year for another helping of this gelato.
Raspberry Ripple Buttermilk Gelato Total time 6 hours 10 mins Ribbons of ruby red raspberry swirl their way through a creamy off-white buttermilk gelato base for an ice creamy treat that's just as tasty as it is pretty. Author: Isabelle Boucher Recipe type: Dessert Serves: 4 Ingredients Lemon-Buttermilk Gelato:
1½ cups heavy cream, divided ½ cup sugar 3 tbsp corn starch 1 cup buttermilk ¼ cup lemon juice 2 tbsp lemon zest Pinch salt 2 tbsp limoncello (optional) Raspberry Ripple Sauce:
1½ cups fresh raspberries ½ cup sugar 2 tbsp vodka or raspberry liqueur Instructions Prepare the Gelato Base:
In a small saucepan set over medium-high heat, heat 1 cup cream and sugar until wisps of steam start to rise from the surface. In a small mixing bowl, whisk together the cornstarch with the remaining ½ cup cream. Whisk into the hot cream, then reduce heat to low and simmer for 5 to 6 minutes, whisking constantly, or until the mixture thickens enough to coat the back of a spoon. Remove from heat and immediately stir in the buttermilk, lemon juice, lemon zest, salt and limoncello (if using). Transfer the custard into a mixing bowl and cover with plastic wrap, resting the wrap directly on the surface of the custard to prevent a skin from forming. Move to the refrigerator and chill for at least 2 hours (or preferably overnight). Make the Raspberry Swirl:
In small saucepan set over medium-high heat, stir together raspberries and sugar. Bring to a simmer and cook, stirring occasionally, for about 10 minutes or until the raspberries break down and thicken. Strain through fine mesh sieve to remove the seeds. Stir in the vodka, then cover and chill until ready to assemble the gelato. Freeze and Assemble the Gelato:
Using an ice cream maker, freeze the chilled custard as per the manufacturer's directions. Spoon alternating layers of ice cream and raspberry sauce into a freezer-safe container, then run a skewer or butter knife through the mixture to create a swirl. Transfer to the freezer to chill until firm but scoopable, about 4 hours. 3.3.3077
Be sure to swing by all of today’s Ice Cream Week Participants: