Raspberry Gelato

Okay, this is another really easy, healthy and a yummy treat to make. I love coming up with such desserts- I don’t mind how often Sia eats it. I love having healthy breads and such desserts in the freezer. My daughter has a big sweet tooth- gee, I wonder where she got that trait from? 

Since my daughter is always looking for something sweet after a meal, I feel compelled to come up with healthy things for her to eat. She loves ice cream- and prefers to eat it outside. I made this at home and gave her a bite and her eyes lit up! I can’t say that she only eats ice cream at home now but it’s a good start. She loves raspberries and it has just enough sugar for her to think this is a real treat. 

Fresh raspberries are still available in the stores and farms right now, so it’s a great time to make this easy dessert. It’s delicious with a drizzle of chocolate sauce or just by itself. As the weather changes, frozen raspberries can be substituted- although the fresh ones give the gelato a more intense flavor. Strawberries or even apples can be used. Speaking of apples- I think I will try a gelato for the holidays. Maybe one with cinnamon and nutmeg- like an apple pie! I will keep you all posted…

• 12 oz fresh raspberries
• ½ cup plus 1 tablespoon evaporated cane sugar

Blend the raspberries and sugar until a smooth sauce is formed. The sauce can be strained to take the seeds out. Keep aside.

• 2 cups whole milk
• 3 tablespoons corn starch
• 3 tablespoons whole milk
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons framboise – raspberry liquor

In a medium saucepan, heat the milk on medium heat. Mix the cornstarch with the 3 tablespoons of milk. Add to the heated milk. Stir till thickened and turn the heat off. Add the raspberry sauce, salt, vanilla extract and framboise. Mix well and transfer to a glass bowl and refrigerate for at least 2-3 hours or over night.
Transfer the mixture into an ice cream maker and follow the manufacturers instructions. Once the gelato is frozen, transfer to a container and freeze for at least 2-3 hours.