Mixed berry gelato
The Stirling churner, if you have one
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Mixed berry gelato
Egg-free gelato sweetened with monk fruit. No churner required. It freezes firm, so give it time on the bench.
I have always had a sweet tooth, and this is the sort of dessert I mean. It uses frozen berries, full-cream milk, thickened cream, and Lakanto monk fruit instead of sugar. I churned it in a Stirling ice cream maker, model BL1500D-BDX, after freezing the bowl for 24 hours. Without a machine, stir it while it freezes. It sets hard. Rest it 10 to 15 minutes and use a warm scoop. A tablespoon of vodka, or 1 to 2 tsp of corn syrup, keeps it softer. Press baking paper onto the surface. Best within a week or two. The time above is the cooking. The chilling is longer. The cover is the scoop from the tub.
Before you cook
Gelato is the Italian dense frozen custard, lower in fat and churned slowly so it stays smooth. This one is a house version: berries, milk, cream, and monk fruit instead of sugar, set in the freezer without a machine. Stirring it a few times is what keeps the ice crystals small.
- Serves
- 6
- Time
- 40 min
- Level
- Weeknight
- Energy
- 115kcal
- Vegetarian
- Gluten-free
Contains dairy.
Equipment
- Saucepan
- Whisk
- Blender or stick blender
- Shallow freezer container
- Spoon
If you have the machine. I churned mine in a Stirling ice cream maker, model BL1500D-BDX, after freezing the bowl for 24 hours. If you have a churner, freeze the bowl overnight, churn the cold base for 25 to 30 minutes, and swirl the berries in near the end. Freeze another hour or two until it will scoop. A tablespoon of vodka, or 1 to 2 tsp of corn syrup, keeps it softer.
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 481 kJ
- 115 kcal
- Protein
- 3 g
- Fat
- 8 g
- Carbohydrate
- 10 g
- Sugars
- 8 g
- Fibre
- 1 g
- Salt
- 0.1 g
- Sodium
- 40 mg
This batch, 6 servings, is about 2887 kJ (690 kcal), with 48 g sugars and 0.6 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Off the heat, whisk the milk, cream, sweetener, cornstarch, and cinnamon until smooth.
- 02
Heat over medium, stirring, until it thickens slightly. Do not let it boil.
- 03
Cool it for 20 to 30 minutes. A bowl of cold water under the pot speeds that up.
- 04
Cover and refrigerate for at least 4 hours, or overnight.
- 05
Blend the berries to a chunky purée.
- 06
Without a machine, whip the cold base for 2 to 3 minutes until slightly frothy, fold in the berries, and freeze it in a shallow container. Stir well every 30 to 45 minutes, two or three times, then freeze for at least 6 hours.
- 07
With a churner, freeze the bowl for 24 hours. Churn the cold base for 25 to 30 minutes and swirl the berries in near the end. Freeze another 1 to 2 hours until it will scoop.
- 08
It sets hard. Rest it 10 to 15 minutes and use a warm scoop. Press baking paper onto the surface. Best within a week or two.
Times are a guide. If it needs another minute, give it another minute.
To serve
Rest the tub for 10 to 15 minutes and use a scoop dipped in hot water. Nothing else on the plate.
Keeping it
Press cling film or baking paper onto the surface. It is best within 1 to 2 weeks. It sets hard, so rest it 10 to 15 minutes and use a scoop dipped in hot water.
Leftovers
- Berry gelato shake
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Mixed berry gelato
Serves 6 · 40 min
Ingredients
- 1 ½ cups full-cream milk
- ½ cup thickened cream
- 1 cup frozen mixed berries, thawed a little
- 3 tbsp Lakanto monk fruit sweetener, from 2 to 3 tbsp
- 1 tbsp cornstarch
- a pinch of cinnamon, optional
- 1 tbsp vodka, or 1 to 2 tsp corn syrup, optional, to keep it softer
Method
- Off the heat, whisk the milk, cream, sweetener, cornstarch, and cinnamon until smooth.
- Heat over medium, stirring, until it thickens slightly. Do not let it boil.
- Cool it for 20 to 30 minutes. A bowl of cold water under the pot speeds that up.
- Cover and refrigerate for at least 4 hours, or overnight.
- Blend the berries to a chunky purée.
- Without a machine, whip the cold base for 2 to 3 minutes until slightly frothy, fold in the berries, and freeze it in a shallow container. Stir well every 30 to 45 minutes, two or three times, then freeze for at least 6 hours.
- With a churner, freeze the bowl for 24 hours. Churn the cold base for 25 to 30 minutes and swirl the berries in near the end. Freeze another 1 to 2 hours until it will scoop.
- It sets hard. Rest it 10 to 15 minutes and use a warm scoop. Press baking paper onto the surface. Best within a week or two.
To serve
Rest the tub for 10 to 15 minutes and use a scoop dipped in hot water. Nothing else on the plate.
Keeping it
Press cling film or baking paper onto the surface. It is best within 1 to 2 weeks. It sets hard, so rest it 10 to 15 minutes and use a scoop dipped in hot water.