Blueberry Gelato

Plain Gelato Base
3 cups fresh blueberries
1/4 cup sugar
2 tablespoons fresh lemon juice

Make the plain gelato base and chill as directed. 

Place the blueberries in a medium saucepan.  Sprinkle with the sugar, then add the lemon juice; toss until the sugar is dissolved and the blueberries are well-coated.  Let sit for 30 minutes, stirring occasionally.

Place the pan of blueberries over medium-low heat and cook until the blueberries pop and soften completely and the syrup just starts to thicken, about 10 minutes.  Remove from the heat and let cool to room temperature.  Transfer to a container, cover, and refrigerate until cold, at least 2 hours.  (The blueberries may be prepared a day ahead.)

Place the blueberries in a blender or food processor, add half the base, and blend until fully incorporated.  Whisk into the remaining base.  Freeze in an ice cream maker.

Makes about 1 quart of gelato.


From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin