Mixed Berry Gelato

Instructions

• 1

  Remove the leaves and core the strawberries and slice them and combine with the raspberries and blueberries.
• 2

  Add the granulated sugar to the berries and stir and/or whisk until the sugar dissolves and the berries have created a syrup. Pour this mixture into a sauce pot and place over medium heat.
• 3

  Add 1 Tablespoon of vanilla, all of the Absolut Raspberri and all of the wine and whisk until thoroughly combined. Bring to a simmer and allow it to simmer for approximately 10 minutes.
• 4

  Add the milk and heavy cream and whisk until fully incorporated. Bring to a simmer and allow it to simmer for approximately 5 minutes. Take off the heat and strain through a sieve. Set aside to cool just above room temperature (approximately 100 degrees Fahrenheit). This is your flavor mixture.
• 5

  While you're waiting for the flavor mixture to cool, whisk together the egg yolks, the confectioner's sugar, and the rest of the vanilla in an electric mixer until the egg yolks are fluffy, whipped and pale yellow in color and have doubled in size. This is your custard base.
• 6

  On medium-high speed, SLOWLY DRIZZLE the flavor mixture into the custard base to emulsify while it is still around 100 degrees Fahrenheit. This is now liquid gelato.
• 7

  If you own an ice cream machine, follow the manufacturer's instructions.
• 8

  If you don't own an ice cream machine, lay a piece of parchment paper atop the liquid gelato to prevent a skin from forming over the top and place in the freezer.
• 9

  Stir thoroughly every 15 - 30 minutes while it's freezing to reduce the size and amount of ice crystals as the gelato is freezing solid so the final product is creamy rather than icy and smooth in texture.
• 10

  Store in the freezer for up to two weeks.