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Partridgeberry Gelato

Partidgeberry Gelato

Partidgeberry Gelato

In a small saucepan gently boil for about 20 minutes

1 cup fresh or frozen partridgeberries
½ cup sugar
Drain through a sieve, and allow to cool completely in the refrigerator. If you don’t want to sieve out the nutrients in the skins of the berries simply process the jam in a blender for a minute to puree the skins into the jam.

For the gelato:

2 cups whole milk
¾ cup whipping cream
4 egg yolks
¾ cup sugar
2 tsp vanilla extract
Pinch salt

Scald the milk and cream and ¼ cup sugar in a glass bowl in the microwave for about 4-5 minutes on high power. Stir occasionally to dissolve the sugar. Meanwhile whisk together the egg yolks and ½ cup sugar until the mixture is thickened and is a light lemon color. Slowly pour in the scalded milk mixture stirring constantly. Cook until the custard coats the back of a wooden spoon, meaning that you can draw your finger across the spoon and see a definite path that your finger has left in the custard. Remove from heat and add the vanilla extract. Chill completely in the refrigerator or in an ice bath.

Process the custard for about 25-30 minutes in an ice cream maker. Add the partridgeberry jam either in the last couple of minutes in the ice cream maker if there is room or simply fold it in well after coming out of the ice cream maker. Chill for a couple of hours in the freezer before serving.

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