Raspberry Lavender Gelato

This gelato is perfect. No lie, I'm pretty sure it's the best thing I've ever made. Let's just see how many times I claim that...

A delicate marriage of comforting lavender and fresh raspberry. This gelato is perfect for a hot summer day. Don’t be afraid to use frozen raspberries (no one will ever know). Also, don’t forget to freeze your ice cream maker bowl 24 hours ahead (flashback to the great chocolate cherry froyo disaster of '08).

Tools: Food processor or blender, fine mesh sieve or chinois, spatula or wooden spoon, 2.5 qt heavy bottom saucepan, whisk, extra bowls, food thermometer, measuring cups & spoons, ice cream maker (I have a 2qt Cuisinart)

Raspberry Lavender Gelato
4 c. Red Raspberries (thawed if frozen)
1 c. granulated sugar
2 1/4 c. half-and-half, divided
6 large egg yolks
1/4 c. fat free powdered milk
1 c. heavy cream
2 tsp. pure vanilla extract
2 Tbsp. dried edible lavender flowers
a few drops of red food coloring (optional to enhance color)

Place raspberries in a food processor fitted with the metal “s” blade or in a blender (if using a blender, 2 cups at a time for best results). Process until completely pureed and smooth. Press raspberry puree through fine mesh sieve with a spatula. Toss out the seeds and you should be left with about 2 cups of puree. Set this aside.

Mix sugar and 1 1/4 cups of the half-and-half in a 2 1/2 qt heavy bottom saucepan, add lavender. Bring to a simmer over medium heat and stir to dissolve the sugar. Keep warm over low heat. Place the egg yolks in a medium bowl and whisk until thickened, about 2 minutes. While whisking, add 1/2 cup of the hot half-and-half/sugar mixture and whisk until blended. Stir the egg mixture back into the saucepan; increase heat to medium. Stir the mixture constantly until it is thick like a custard sauce and registers 180º with an instant read thermometer. 

Stir in remaining half-and-half, powdered milk and heavy cream. Strain the mixture through a fine mesh sieve. Stir in reserved raspberry puree, vanilla and optional food coloring. A natural substitute could be beet juice, if you would rather. This may slightly affect the taste, but I haven’t tried. Cover and refrigerate for at least 6 hours before continuing.

Make sure your ice cream maker’s bowl is completely frozen. If you hear any sloshing inside the container keep freezing. Mine usually takes about 24 hours to completely freeze. Turn the machine on and pour your chilled mixture into the frozen bowl. Mix until thickened, about 20-25 minutes. The gelato will have a soft, creamy texture. This is my favorite point to dig in! However, if you are looking for a more solid consistency, transfer the gelato to an airtight container and freeze for about 2 hours. Remove from the freezer about 15 minutes before serving for easy scooping. Happy churning!