In a saucepan, combine the raspberries, milk, and heavy cream. Heat over medium heat until the mixture begins to simmer. Remove from heat and let steep for 30 minutes.
Strain the mixture through a fine-mesh sieve to remove the raspberry seeds. Press down on the mixture to extract as much flavor and liquid as possible. Discard the seeds.
In a separate bowl, whisk together the sugar and egg yolks until pale and creamy.
Slowly pour the warm raspberry mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This will take about 8-10 minutes.
Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
Once cooled, refrigerate the mixture for at least 2 hours, or until completely chilled.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the gelato to a lidded container and freeze for an additional 1-2 hours, or until firm.
Serve the raspberry gelato in bowls or cones and enjoy!
In a saucepan, combine the raspberries, milk, and heavy cream. Heat over medium heat until the mixture begins to simmer. Remove from heat and let steep for 30 minutes.
Strain the mixture through a fine-mesh sieve to remove the raspberry seeds. Press down on the mixture to extract as much flavor and liquid as possible. Discard the seeds.
In a separate bowl, whisk together the sugar and egg yolks until pale and creamy.
Slowly pour the warm raspberry mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This will take about 8-10 minutes.
Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
Once cooled, refrigerate the mixture for at least 2 hours, or until completely chilled.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the gelato to a lidded container and freeze for an additional 1-2 hours, or until firm.
Serve the raspberry gelato in bowls or cones and enjoy!
