Loganberry Ripple Gelato

An amazing result this morning experimenting with a ripple gelato, it’s both sweet and creamy and sour at the same time.

Made with Loganberries grown by my neighbour (a hybrid soft fruit of raspberries and blackberries that seems to have disappeared from food production).

Really delicious! Made simply with cream, almond milk, egg yolks, sugar, vanilla extract.

What you will need :
220 ml of cream

1 cup of goats milk or almond milk

2 large egg yolks

1/2 cup of sugar

2 teaspoons of vanilla extract (mine is sourced from @foodie_flavours )

400g of loganberries

How to make the loganberry syrup:

1. Wash 400g of loganberries

2. Simmer in a pan with vanilla extract, a squeeze of lemon juice and a couple of tablespoons of your sweetener of choice (sugar, agave, maple syrup or honey) until the fruit falls apart.

3. Once cool push through a sieve and refrigerate the remaining syrup.

How to make the gelato:

1. To make the ice cream whisk two eggs yolks and put them aside

2. Warm the milk, cream and choice of sweetener gently (don’t let it boil)

3. Add a small amount of the milk to the egg yolks and keep whisking .

4. Add more but by bit and finally add the yolk mix back into the pan

5. Warm the custard mixture keep stirring until it thickens up and coats your spoon about 8 minutes

6. 6Let the mixture cool and store in the fridge over night

7. Churn in your ice cream maker (I used @cuisinart ) for about 30 minutes

8. Fold in the loganberry syrup

Important Note: I discovered that it is better to fold in any wet ingredients you want to add if you just want a ripple as adding it to the churner blends it right the way through, which is great if you just want a flavoured gelato rather than a ripple!.

Loganberry Syrup

Loganberry Gelato

Loganberries