If you’re like us, you can’t get enough blueberry gelato. Its creamy texture and sweet-tart flavor make it an irresistible treat. This delicious dessert is sure to become a favorite in no time. There’s something for everyone to enjoy when it comes to this classic frozen treat.
But do you ever wonder what makes this delicious dessert so unique? We’ve got the answers to all your blueberry gelato FAQs, along with the delightful recipe right here! Read on to learn more about this beloved frozen treat.
What Exactly is Blueberry Gelato?
Blueberry gelato is a creamy Italian ice cream made with fresh blueberries, sugar, cream, and milk. It’s similar to American-style ice cream but has a softer texture due to its lower fat content (it typically contains between 2-8% fat). Adding fresh blueberries gives the gelato a unique tartness that balances out its sweetness perfectly.
Where Does Blueberry Gelato Originate?
Blueberry gelato was first created in Italy as part of the country’s long history of making delicious desserts. The recipe has remained unchanged since its invention—although modern versions often include additional ingredients like cream cheese or mascarpone for an even richer flavor.
What Are the Health Benefits of Eating Blueberry Gelato?
Blueberries are known for their high levels of antioxidants, which can aid in defending your cells against harm from free radicals. Eating blueberries in any form can benefit your health, and blueberry gelato is no exception! In addition to helping fight off disease, some studies suggest that blueberries have anti-aging properties thanks to their high vitamin C content. Plus, the added calcium from the milk in the gelato means it can help strengthen your bones and teeth as well.
More Dessert Recipes
- 1½ cup fresh blueberries For best result, use ripe blueberries.
- 1 tbsp fresh lemon juice
- 2 cups whole milk
- ¼ cup heavy cream
- ¾ cup whitw sugar
- 4 large egg yolks
- ½ tsp vanilla extract
- pinch salt
- In a blender, add blueberries and lemon juiceand pulse until smooth.
- Through a fine sieve, strain the blueberrymixture into a bowl by pressing with the back of a wooden spoon.
- Discard the peel and set the puree aside.
- In a pan, add milk and cream over medium heatand bring to a gentle simmer.
- Remove from heat and set aside.
- In a bowl, add sugar and egg yolks and with anelectric mixer, beat until yellow, pale and thick.
- Add ¼ of the hot milk mixture and beat untilsmooth.
- Add the mixture into the pan with remainingmilk mixture.
- Return the pan over low heat and cook forabout 4 minutes or until the mixture becomes thick, stirring continuously.
- Remove from heat and immediately strain themixture into a bowl.
- Immediately stir in vanilla extract, salt andstrained blueberry puree.
- Refrigerate, covered for about overnight.
- Transfer the mixture into an ice cream makerand freeze according to manufacturer’s directions.
- Now, transfer the mixture into a sealablecontainer and freeze until set completely.