- 2 pints blackberries
- 1 1/4 cups half-and-half
- 1 cup sugar
- 1/4 cup nonfat dry milk
- 6 large egg yolks
- 2 cups heavy cream
- 2 teaspoons pure vanilla extract
- Puree the blackberries in a food processor or blender. Strain the puree through a fine sieve, pressing hard on the solids to extract as much puree as possible; discard the seeds.
- In a large heavy saucepan, combine the half-and-half with the sugar and cook over moderate heat, stirring, until warm to the touch and the sugar has dissolved. Remove from the heat and stir in the dry milk.
- In a medium bowl, lightly whisk the egg yolks. slowly whisk in 1/2 cup of the warm half-and-half mixture to temper the eggs, then gradually whisk in the rest. Return the mixture to the saucepan and cook over moderate heat, stirring constantly until it thickens to a runny custard and registers 180° on an instant-read thermometer, about 6 minutes. Remove the saucepan from the heat and stir in the heavy cream, blackberry puree and vanilla. Strain the custard through a fine sieve into a medium bowl set over ice water. Stir occasionally until the custard is completely chilled.
- Freeze the custard in an ice cream maker, in 2 batches if necessary, according to the manufacturer's instructions. Transfer the gelato to an airtight container and press a layer of plastic wrap directly on the surface, then seal with a tight-fitting lid and freeze for at least 2 hours before serving.
Make Ahead The gelato can be frozen for up to 2 days. Let it soften for 15 minutes in the refrigerator before serving. Serve With Gingered Berry Crumble.
A sumptuous Malvasia dessert wine will be sweet enough to drink with dessert.