Raspberry Gelato

Products Used
Raspberry Gelato imperial



  1. Defrost raspberries. Defrost either overnight in refrigerator or on low setting in microwave. Keep temperature of berries under 70°F.
  2. Bring to boil water, sugar, and agave syrup. Boil for 2 minutes and remove from heat. Pour in bowl and place in freezer until very cold.
  3. Puree raspberries until very smooth puree is obtained.
  4. Press puree through sieve and discard seeds. Obtain a total of 3 cups raspberry puree. Use any remaining puree to flavor drinking water.
  5. Combine puree with cold syrup and cold heavy cream and whisk smooth. Place in freezer until very cold.
  6. Meanwhile prepare ice cream machine (follow manufacturer's directions). Pouring very cold ice cream mixture into machine will shorten churning time and provide smoother and better ice cream. (Gelato, a lower fat version of ice cream, churns in professional machines in just 2-3 minutes, but feels very rich on the tongue.)
  7. Spread churned ice cream into a 9-inch pan. Return to freezer.
  8. Allow to firm for at least 4 hours or overnight. 
  9. Scoop and serve with fresh mint sprigs, if desired. 
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