Ingredients
Scale
For the blueberry puree:
- 3 cups blueberries (frozen or fresh blueberries will work)
- 1 tablespoon fresh lemon juice
- ½ cup sugar
For the gelato base:
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup sugar
Instructions
- Place blueberries and sugar in a small saucepan and let macerate for 20-30 minutes.
- Heat the blueberries and sugar on medium heat until the liquid starts to boil. Immediately turn down to medium-low heat and simmer for about 10 minutes, until the blueberries have broken down and the sauce has thickened. Smash the blueberries with the back of a spoon if you want smaller blueberry chunks.
- Set the cooked berries aside and combine the milk and sugar in a medium saucepan. Heat on the stove until tiny bubbles start to form around the edges. Do not boil.
- Whisk well to dissolve and incorporate the sugar. Remove from heat and add the cream, vanilla extract, and blueberry puree.
- Cover with a lid or plastic wrap and refrigerate for about 4 hours, until the mixture is well chilled.
- Once the gelato mixture is cool, pour mixture into an ice cream maker and churn your gelato according to the manufacturer’s instructions.
- When the ice cream churn is finished, transfer the blueberry gelato to an airtight container and freeze until hardened. This will take around 5 hours, but for best results, freeze overnight.
- Serve and enjoy!