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Recipe Summary
Yield: Makes about 1 quart
Ingredients
Ingredient Checklist
1 pound rhubarb (about 8 stalks), cut into 1-inch pieces
4 1/2-pint containers raspberries
2 cups whole milk
3/4 cup heavy cream
3 tablespoons corn syrup
2/3 cup nonfat dry milk
1 1/4 cups sugar
1/2 teaspoon unflavored gelatin
Cook's Notes
For best flavor, soften it slightly in the refrigerator before serving.
Variations
Strawberry Variation: Substitute 2 1/2 pints strawberries, hulled, for the rhubarb and raspberries.
Variations
Apricot Variation: Substitute 2 1/2 pounds (10 to 12) ripe apricots, pitted, for the rhubarb and raspberries.
Gallery
Recipe Summary
Yield: Makes about 1 quart
Gallery
Recipe Summary
Yield: Makes about 1 quart
Recipe Summary
Yield: Makes about 1 quart
Yield: Makes about 1 quart
Makes about 1 quart
Ingredients
Ingredients
- 1 pound rhubarb (about 8 stalks), cut into 1-inch pieces
- 4 1/2-pint containers raspberries
- 2 cups whole milk
- 3/4 cup heavy cream
- 3 tablespoons corn syrup
- 2/3 cup nonfat dry milk
- 1 1/4 cups sugar
- 1/2 teaspoon unflavored gelatin
Directions
Place rhubarb and 3 tablespoons water in a medium saucepan. Cook over medium heat, stirring often, until very soft and most of the liquid has evaporated, about 45 minutes. Remove from heat and puree rhubarb with 1 1/2 pints of the raspberries. Strain puree and set aside to cool.
Meanwhile, combine milk, cream, andcorn syrup in a small saucepan. Heat to barely boiling. Combine dry milk, sugar, and gelatin and whisk in. Bring back to barely boiling to dissolve gelatin, and remove pan from heat. Pass mixture through a strainer into a medium bowl set over an ice bath to chill. Stir in fruit puree, then freeze in an ice-cream maker according to manufacturer’s instructions. Add remaining raspberries and mix in machine until combined, about 30 seconds. Store in a plastic container.
Cook's Notes
For best flavor, soften it slightly in the refrigerator before serving.
Variations
Strawberry Variation: Substitute 2 1/2 pints strawberries, hulled, for the rhubarb and raspberries.
Variations
Apricot Variation: Substitute 2 1/2 pounds (10 to 12) ripe apricots, pitted, for the rhubarb and raspberries.
Cook’s Notes
For best flavor, soften it slightly in the refrigerator before serving.
Variations
Strawberry Variation: Substitute 2 1/2 pints strawberries, hulled, for the rhubarb and raspberries.
Apricot Variation: Substitute 2 1/2 pounds (10 to 12) ripe apricots, pitted, for the rhubarb and raspberries.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Raspberry Rhubarb Gelato
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Raspberry Rhubarb Gelato
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
