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Blueberry Cassis Gelato

Ingredients

5 cups blueberries (thawed if frozen)
1/4 cup crème de cassis, divided
1 cup granulated sugar
2-1/2 cups half-and-half, divided
6 large egg yolks
1/2 cup fat-free powdered milk
1 cup heavy cream
1 cup whole milk
2 teaspoons pure vanilla extract


Instructions

Place blueberries in a food processor fitted with the metal "s" blade or in a blender (if using a blender, 2 cups at a time for best results). Process until completely puréed and smooth. Press blueberry purée through a fine mesh sieve or chinois with a wooden spoon or spatula. Discard seeds -- you will have approximately 3 cups blueberry purée. Combine the blueberry purée with 3 tablespoons of the crème de cassis in a 2-quart non-reactive saucepan and place over medium-low heat. Cook until the mixture is reduced by half. Remove from pan and chill.
Place the sugar and 1 1/2 cups of the half-and-half in a 2-1/2 quart saucepan with a heavy bottom. Bring to a simmer over medium heat and stir to dissolve the sugar. Keep warm over low heat. Place the egg yolks in a medium bowl and whisk until thickened, about 2 minutes (may use a hand or stand mixer fitted with the whip on low speed). While whisking, slowly add 1/2 cup of the hot half-and-half/sugar mixture and whisk until blended.
Stir the egg mixture back into the saucepan; increase heat to medium. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registers 180 °F when checked with an instant-read thermometer. Stir in remaining half-and-half, powdered milk, heavy cream and whole milk. Strain the mixture through a fine mesh strainer; stir in reserved chilled blueberry purée, remaining tablespoon of crème de cassis and vanilla. Cover and refrigerate at least 6 hours before continuing.
Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

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Servings

Makes about fourteen 1/2-cup servings

Nutritional Information
Per Serving

Calories 215 (54% from fat) · carb. 22g · pro. 4g · fat 13g · sat. fat 7g · chol. 129mg · sod. 37mg · calc. 96mg · fiber 2g