Picture this: Each spoonful of this homemade raspberry gelato melts in your mouth as your first sensation is a vibrant yet creamy burst of raspberry. You’re tasting the essence of summer distilled into a velvety cream as the fresh berry flavor dances with a subtle sweetness on your tongue. It’s rich yet not overwhelming, just enough for your taste buds to experience a delicate melt-in-your-mouth silkiness.
Best part? You can make this recipe with or without an ice maker as I proved two different ice cream base recipes!
How to Make Raspberry Gelato
Here’s what you need for your winter or perfect summertime treat!
- 1 cup Heavy cream
- 1 tsp Vanilla extract (if you don’t use condensed milk)
- 1-2 cups Fresh raspberries
- 1/2 cup Condensed milk
- Optional: 1-2 tsp lemon juice
- Condensed milk – Honey, sugar, agave syrup
- Heavy cream – Whipping cream
- Frozen raspberries
Step-by-Step Instructions on How to Make Raspberry Gelato without Ice Cream Machine
Step 1: To create a raspberry puree, either put them into a bowl and crush with a fork, or put the raspberries in a blender or food processor until smooth.
Tip: If you prefer it to be without seeds and chunks, then press raspberry puree through a fine mesh sieve – use a spoon to press it through.
Step 2: For the gelato base, take a medium bowl and add the heavy cream – use either a stand mixer with a whisk attachment or food processor to whip the cream until it’s almost stiff – the more you whisk, the creamier it gets! Just don’t overwhip it or it’ll turn into butter!
Step 3: Add the condensed milk, vanilla extract, and mix for another 1-2 minutes to combine it all well.
Step 4: Add the crushed raspberries to the creamy mixture and blend it again on a low setting (don’t whip!)
Step 5: Pour the creamy gelato mix into a freezer bowl and place it in the freezer for 4-5 hours or overnight.
Tip: If you want to imitate the churning, you can keep whisking the mix every 30 minutes during the freezing process!
When ready to eat, let it thaw for 1-2 minutes at room temperature to make it easier to scoop – garnish with some chocolate shavings if wanted and enjoy!
Recipe for Creamy Raspberry Gelato with an Ice Machine
If you do happen to have an ice machine, here’s an easy recipe for for your delicious ice cream:
Ingredients (they’re similar)
- 2 cups fresh raspberries (or frozen and thawed)
- 1 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 2 cups whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
How to Make Raspberry Gelato with Ice Cream Machine:
Step 1: Blend the raspberries, 1/2 cup sugar, and lemon juice in a blender or food processor until it has a smooth texture.
Step 2: Strain the raspberry mixture with a fine-mesh sieve to remove any seeds and chunks and set it aside while you’re prepping the gelato base.
Step 3: Add milk and cream to a medium saucepan and heat it over medium heat until it begins to simmer – make sure it won’t boil!
Step 4: Take another small bowl and whisk the egg yolks with the remaining 1/2 cup of sugar until the entire mixture becomes light and airy.
Step 5: Then gradually pour the hot milk mix into the egg mixture bowl, while you’re whisking constantly to temper the eggs – stir the entire time until the custard mix thickens and can coat the back of a spoon completely.
Step 6: Remove from the heat and add the vanilla extract before combining the raspberry puree with the custard mixture.
Step 7: Let the gelato mix cool off at room temperature before you cover it and let it chill in the refrigerator for four hours, or overnight for best results.
Step 8: Let’s start churning the gelato! Pour the chilled gelato mix into your ice cream maker and churn according to the manufacturer’s directions, which would usually take about 20-30 minutes – or watch out for a soft-serve consistency, so you know it’s done.
Step 9: Transfer the churned gelato to a freezer-safe container, such as a metal baking pan and cover it with plastic wrap or an aluminum wrap to prevent ice crystals – freeze for 2-4 hours or until the gelato is firm.
Lastly, let the batch of ice cream sit at room temperature for a couple of minutes to soften slightly, so it’s easier to scoop – garnish with a few fresh raspberries or chocolate shavings and enjoy!
Expert Tips for Raspberry Ice Cream Recipe
- The more your ice cream has, the creamier it gets. So, try using high-fat heavy cream or whipping cream.
- Be careful not to over whip the cream or you’ll churn it and turn the cream into butter!
- Whether you crush the raspberries or blend them is up to you, though if you crush them it’ll give the gelato a swirl rather than a smooth mixture – otherwise, combine both!
- Store the gelato in a metal container that’s covered with aluminum foil – this will prevent ice crystals from forming and water it down.
Frequently Asked Questions (FAQs) for This Homemade Raspberry Ice Cream
Here are some questions you may have when it comes to this recipe, if you have more questions though, feel free to comment below!
Why do some gelato recipes require egg yolks?
It actually depends on the region in Italy on whether you use egg yolks or not for your homemade ice cream. Both recipes above can be used with or without an ice machine! Egg yolks contribute to the creamy texture and act as an emulsifier to help blend the fat and water content more effectively in gelato. Further, many custard base recipes, also known as “crema” in Italian, include egg yolk to give a more luxurious mouthfeel and subtle depth of flavor – so, you will find many recipes with egg yolks.
Nonetheless, you will find that most fruit-based gelatos, such as raspberry, strawberry, or even lemon will have no egg yolks as it allows for a bright, fresh fruit flavor to develop easier. Further, it also makes the entire process much simpler and quicker without the need to cook it (compare both recipes above and you’ll see that the first one doesn’t involve cooking anything).
So, ultimately, it depends on your preferences whether you want to involve egg yolks or not, just make sure you cook the entire mixture if you do decide to add them.
Can I make gelato without an ice cream maker?
Yes! You can make raspberry gelato without an ice cream maker by mixing the gelato mixture every 30 minutes during the freezing process to break up ice crystals and achieve a smooth consistency.
Why is my homemade gelato icy?
Homemade gelato can turn icy if it’s frozen too quickly, contains too much water, or isn’t churned properly. To prevent the ice crystals from forming, avoid iciness, have a balanced recipe, and churn slowly.Print