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Print this Recipe    Raspberry Gelato

Raspberry Gelato

2 lbs raspberries fresh or frozen or other fruit
1 cup sugar
1 cup whipping cream
ice and salt for ice cream freezer

Thoroughly chill ice cream freezer container and dasher, and chill
mixer bowl and beater(s) also. Puree berries in blender or food
processor. If you wish, strain the puree to remove seeds. Add sugar
to berries, place into ice cream freezer container, and run freezer
for about 15 minutes. Meanwhile, whip cream until light and fluffy.
(About 2 minutes.) Stop freezer and add cream to berry mixture.
Run freezer for remainder of normal freezing time. In my freezer
that's about 5 - 10 minutes more. Remove from container and serve
at once if possible. If you must freeze the gelato, remove it from
the freezer about 15 minutes before you plan to serve it, for it
should be soft and creamy, not as stiff as ordinary ice cream. For
a special treat, top with chocolate or coat with a chocolate shell.

Makes approximately 1/2 gallon.

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