Blueberry Gelato
Serves about 1 quart
For the best flavor, use fresh wild blueberries, although cultivated or even frozen berries will also work. This recipe could be called ice cream, but since it contains no eggs, it more closely resembles Italian gelato — but whatever you choose to call it, it’s delicious!
2-1/2 cups blueberries, picked over
3/4 cup sugar
Pinch of salt
2 teaspoons fresh lemon juice
Grated zest of 1 lemon
1 cup whole milk
1-1/2 cups heavy (whipping) cream, chilled
Combine the blueberries, sugar, and salt in a medium saucepan and bring to a boil over medium heat, stirring frequently. Reduce the heat to low and simmer, stirring frequently, until the blueberries soften, about 5 minutes.
Transfer the mixture to a food processor or blender and purée. Alternately, you can put the mixture through a food mill. Stir in the lemon juice and lemon zest, then chill the fruit purée until it’s completely cold.
Just before you make the gelato, add the milk and cream to the blueberry purée. Transfer the mixture to an ice cream maker and process according to the manufacturer’s instructions. Place the gelato in an airtight container and press a piece of plastic wrap against the top surface to prevent ice crystals from forming. Cover the container with a lid and freeze for up to 1 week.