Raspberry rhubarb gelato - martha stewart living
1 Quart
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Rhubarb (about 8 stalks), cut into 1-inch pieces |
| 4 | 1/2-pt containers raspberries | |
| 2 | cups | Whole milk |
| ¼ | cup | Heavy cream |
| 3 | tablespoons | Corn syrup |
| ⅓ | cup | Nonfat dry milk |
| 1¼ | cup | Sugar |
| ½ | teaspoon | Unflavored gelatin |
Directions
Place rhubarb and 3 Tablespoons water in a medium saucepan. Cook over medium heat, stirring often, until very soft and most of the liquid has evaporated, about 45 minutes. Remove from heat and puree rhubarb with 1½ pints of the raspberries. Strain puree and set aside to cool. Meanwhile, combine milk, cream, and corn syrup in a small saucepan. Heat to barely boiling. Combine dry milk, sugar, and gelatin and whisk in. Bring back to barely boiling to dissolve gelatin, and remove pan from heat. Pass mixture through a strainer into a medium bowl set over an ice bath to chill. Stir in fruit puree, then freeze in an ice-cream maker according to manufacturer's instructions. Add remaining raspberries and mix in machine until combined, about 30 seconds. Store in a plastic container.
STRAWBERRY VARIATION: Substitute 2 ½ pints strawberries, hulled, for the rhubarb and raspberries.
APRICOT VARIATION: Substitute 2 ½ pounds (10 to 12) ripe apricots, pitted, for the rhubarb and raspberries.
Martha Stewart Living/June & July/94 Scanned & fixed by Di and Gary