With 2 gallons of blueberries from picking at Roland Farms over the weekend, I have been contemplating how to put them to the optimal use. Over the next few days, I will be posting totally original and finger licking recipes using my fresh picked, pesticide free, for a good cause blueberries.
The first one is a honey-blueberry gelato. I love the taste of homemade gelato as it’s fresh, creamy and you know what’s in it. The gelato recipe below is actually much healthier than any ice cream you will ever come across. It is made with mostly milk (as oppose to cream), does not have eggs, and uses fresh honey and a lot of blueberries.
Makes 2 Quarts
Total Time: 5 hours (Prep: 1 hour, Inactive: 4 hours)
4 cups whole milk
½ cup heavy cream
5 oz sugar
1.2 oz corn syrup
1 oz skim milk powder
3 cups fresh blueberries
1 tablespoon fresh lemon juice
¼ cup honey
Heavy bottom saucepan
Rubber or wooden spatula
Blender or hand mixer
Medium glass bowl
Ice cream maker
Air tight freezer safe container
Combine the milk and heavy cream in a heavy bottomed saucepan and place on medium heat. Attach a cooking thermometer to the pan. Cook stirring occasionally, until the temperature reaches 170F. The milk should not form any skin.
Add the sugar, corn syrup and skim milk powder. Blend until mixed well. Cook the liquid base for five more minutes maintaining the temperature at 170F.
Meanwhile, prepare an ice bath placing a medium glass bowl in it. Strain the prepared liquid gelato base into the glass bowl. Let chill completely. Cover and refrigerate for four hours.
Puree the blueberries using in an electric blender. Add the lemon juice. Blend the chilled liquid base with the blueberry puree. Add the honey and mix well. Pour into the ice cream machine and let it churn for 25 minutes (or as directed by your particular machine).
Transfer to an air tight, freezer safe bowl. Freeze at least four hours or overnight.