For Raspberry Gelato without Ice Cream Machine

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. 
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! 
3. Add the condensed milk, vanilla extract, and mix for another 1-2 minutes to combine it all well.
4. Add the crushed raspberries to the creamy mixture and blend it again on a low setting (don’t whip!)
5. Pour the creamy gelato mix into a freezer bowl and place it in the freezer for 4-5 hours or overnight.
   • 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!

For Recipe for Creamy Raspberry Gelato with an Ice Machine

1. Blend the raspberries, 1/2 cup sugar, and lemon juice in a blender or food processor until it has a smooth texture. 
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.
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!
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. 
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.
6. Remove from the heat and add the vanilla extract before combining the raspberry puree with the custard mixture. 
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. 
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.
9. ransfer 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!