by J R Pearson
Return it to the oven and bake until cheese has melted and zucchini is tender, about 5 minutes. Sprinkle tops with fresh basil and parsley and then serve warm.
Tony's homemade Raspberry Ripple Buttermilk Gelato
Just a heads up! The prepping time for the gelato is 6 hours! Tony had this yummy dessert pre-made, just in time for dinner
Ingredients
☆Lemon-Buttermilk Gelato:
11/2cups heavy cream, divided
1/2 cup sugar
3 tbsp corn starch
1 cup buttermilk
1/4 cup lemon juice
2 tbsp lemon zest
A pinch of salt
2 tbsp limoncello (optional)
☆Raspberry Ripple Sauce:
11/2cups fresh raspberries
1/2 cup sugar
2 tbsp vodka or raspberry liqueur
Directions
▪Preparing the base of the gelato▪
In a small saucepan set over medium-high heat, heat 1 cup cream and sugar until wisps of steam start to rise from the surface. In a small mixing bowl, whisk together the cornstarch with the remaining ½ cup cream. Whisk into the hot cream, then reduce heat to low and simmer for 5 to 6 minutes, whisking constantly, or until the mixture thickens enough to coat the back of a spoon.
Remove from heat and immediately stir in the buttermilk, lemon juice, lemon zest, salt, and limoncello (if that's what you're using).
Transfer the custard into a mixing bowl and cover with plastic wrap, resting the wrap directly on the surface of the custard to prevent a skin from forming. Move to the refrigerator and chill for at least 2 hours.
▪Making the Raspberry Swirl▪ The best part!
In small saucepan set over medium-high heat, stir together raspberries and sugar. Bring to a simmer and cook, stirring occasionally, for about 10 minutes or until the raspberries break down and thicken. Strain through fine mesh sieve to remove the seeds. Stir in the vodka, then cover and chill until ready to assemble the gelato.
▪Freeze and Assemble the Gelato▪
Using an ice cream maker, freeze the chilled custard. Spoon alternating layers of ice cream and raspberry sauce into a freezer-safe container, then run a skewer or butter knife through the mixture to create a swirl. Transfer to the freezer to chill until firm but scoopable, about 4 hours.
About the author
J R Pearson lives with her crazy but loving family in southern Maryland. She enjoys weekend excursions, Saturday night movies, and warm home-cooked meals.
