* Makes about 1 1/4 pints
- 4 cups fresh raspberries
- 1/4 cup superfine sugar
- 1 tsp. lemon juice
- 1 recipe gelato di crema
Prepare the basic gelato di crema recipe. Fold the raspberry purée into the cooled custard. Churn or freeze as before until nearly firm.
Transfer the gelato to an airtight freezer container and add alternating spoonfuls of the reserved fruit purée and the crushed raspberries, so that the mixture will ripple as you serve it. Freeze for 15 minutes or until required.
This gelato can be frozen for about 1 month. Remove from the freezer at least 15 minutes before serving to soften, because the whole fruits can make it difficult to serve.
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