Ingredients
Equipment
Method
- In a food processor or blender, puree the mixed berries until smooth.
- Stir the lemon juice and lemon zest into the berry puree and set aside.
- In a large bowl or the bowl of an electric mixer, whip the heavy cream on high speed until soft peaks form.
- Gently fold in the sweetened condensed milk, then add the mascarpone, vanilla extract, and salt.
- Continue to beat the mixture for a few seconds longer until stiff peaks form and the mixture holds its shape.
- Carefully fold the berry puree into the cream mixture until just combined, leaving some streaks for a marbled effect.
- Pour the gelato mixture into a freezer-safe container, such as a 9 x 5 x 3 inch bread tin or a 9 x 9 inch square pan.
- Cover the container tightly with plastic wrap, pressing it directly onto the surface of the gelato to prevent ice crystals.
- Freeze for 4-6 hours, or until the gelato is firm and set.
Notes
For the creamiest gelato, make sure all your dairy ingredients are very cold before whipping. This helps them incorporate more air and create a smoother texture.
To avoid ice crystals, always cover the gelato directly with plastic wrap before freezing, ensuring no air is trapped between the gelato and the wrap.
Let the gelato soften at room temperature for 5-10 minutes before scooping for the best, most authentic gelato texture.