{"id":13017,"date":"2010-08-16T08:44:00","date_gmt":"2010-08-16T12:44:00","guid":{"rendered":"http:\/\/www.loraleelewis.com\/blog\/?p=13017"},"modified":"2012-05-11T14:02:13","modified_gmt":"2012-05-11T18:02:13","slug":"raspberry-lavender-gelato-makes-me-look-impressive","status":"publish","type":"post","link":"https:\/\/www.loraleelewis.com\/blog\/raspberry-lavender-gelato-makes-me-look-impressive\/","title":{"rendered":"Raspberry Lavender Gelato makes me look impressive."},"content":{"rendered":"
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*photo via <\/span>www.503creativeblogspot.com<\/span><\/a><\/div>\n
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A little while back, I purchased this. <\/div>\n
You can find it at my-not-so-secret-favorite here<\/a>.<\/div>\n
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And I’d be lying if I told you that it wasn’t one of my best purchases ever<\/u>.<\/div>\n
This machine makes me look good. <\/div>\n
I can’t tell you how fancy I feel when I am entertaining and bring out a homemade lavendar raspberry gelato or pumpkin pie ice cream.  I like to think my guests find me impressive.  When in reality I just threw a bunch of things  this little tin box!<\/div>\n
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In fact, I love it so much that I bought Annie<\/a> one <\/div>\n
and I am 71% sure that I’m  buying my bff one for her birthday as well – so she will have two<\/u>!  <\/div>\n
(Two different homemade ice creams going at the same time!?!?  Personally, I can’t think of a better birthday present.)<\/span><\/div>\n
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Needless to say, in this Texas summer heat, we have been putting this little machine to good use.<\/div>\n
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So far this summer me and my little trio have tried:<\/u><\/div>\n
Banana Nut Ice Cream<\/em><\/div>\n
Pumpkin Pie Ice Cream<\/em><\/div>\n
Strawberry Ice Cream<\/em><\/div>\n
Key Lime Sorbet<\/em><\/div>\n
Lemon Sorbet<\/em><\/div>\n
Creamsicle Ice Cream<\/em><\/div>\n
Orange Sherbet<\/em><\/div>\n
Old Fashion Root beer Slushies<\/em><\/div>\n
Raspberry Gelato<\/em><\/div>\n
Raspberry with Key Lime Gelato<\/em><\/div>\n
Strawberry Gelato<\/em><\/div>\n
and old fashion Vanilla Ice Cream<\/em><\/div>\n
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But out of all of the different recipes we’ve tried, by far my favorite is the Raspberry Lavender Gelato. <\/div>\n
It is fantastic.<\/div>\n
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No one wants to look good alone.  So go buy yourself an ice cream maker and try this recipe…<\/div>\n
Originally, I made my own recipe but this recipe tops the charts. I found it via 503 creative blog here<\/a>.
Raspberry Lavender Gelato<\/a><\/u><\/em><\/div>\n
4 c. Red Raspberries (thawed if frozen)<\/em><\/div>\n
1 c. granulated sugar<\/em><\/div>\n
2 1\/4 c. half-and-half, divided<\/em><\/div>\n
6 large egg yolks<\/em><\/div>\n
1\/4 c. fat free powdered milk<\/em><\/div>\n
1 c. heavy cream
2 tsp. pure vanilla extract<\/em><\/div>\n
2 Tbsp. dried edible lavender flowers<\/em><\/div>\n
a few drops of red food coloring (optional to enhance color)<\/em><\/div>\n

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Place raspberries in a food processor fitted with the metal \u201cs\u201d blade or in a blender (if using a blender, 2 cups at a time for best results). Process until completely pureed and smooth. Press raspberry puree through fine mesh sieve with a spatula. Toss out the seeds and you should be left with about 2 cups of puree. Set this aside.<\/em>
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Mix sugar and 1 1\/4 cups of the half-and-half in a 2 1\/2 qt heavy bottom saucepan, add lavender. Bring to a simmer over medium heat and stir to dissolve the sugar. Keep warm over low heat. Place the egg yolks in a medium bowl and whisk until thickened, about 2 minutes. While whisking, add 1\/2 cup of the hot half-and-half\/sugar mixture and whisk until blended. Stir the egg mixture back into the saucepan; increase heat to medium. Stir the mixture constantly until it is thick like a custard sauce and registers 180\u00ba with an instant read thermometer. <\/em><\/div>\n
Stir in remaining half-and-half, powdered milk and heavy cream. Strain the mixture through a fine mesh sieve. Stir in reserved raspberry puree, vanilla and optional food coloring. A natural substitute could be beet juice, if you would rather. This may slightly affect the taste, but I haven\u2019t tried. Cover and refrigerate for at least 6 hours before continuing. Turn the machine on and pour your chilled mixture into the frozen bowl. Mix until thickened, about 20-25 minutes. The gelato will have a soft, creamy texture. <\/em><\/div>\n
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*photo via www.503creativeblogspot.com A little while back, I purchased this. You can find it at my-not-so-secret-favorite here. And I’d be lying if I told you that it wasn’t one of my best purchases ever. This machine makes me look good. I can’t tell you how fancy I feel when I am entertaining and bring out a […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1034,1052],"tags":[1772,1771,1773],"class_list":["post-13017","post","type-post","status-publish","format-standard","hentry","category-lewis-family-2","category-tutorialsrecipes","tag-gelato-recipe","tag-ice-cream-maker","tag-ice-cream-party"],"_links":{"self":[{"href":"https:\/\/www.loraleelewis.com\/blog\/wp-json\/wp\/v2\/posts\/13017","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.loraleelewis.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.loraleelewis.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.loraleelewis.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loraleelewis.com\/blog\/wp-json\/wp\/v2\/comments?post=13017"}],"version-history":[{"count":0,"href":"https:\/\/www.loraleelewis.com\/blog\/wp-json\/wp\/v2\/posts\/13017\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.loraleelewis.com\/blog\/wp-json\/wp\/v2\/media?parent=13017"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loraleelewis.com\/blog\/wp-json\/wp\/v2\/categories?post=13017"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loraleelewis.com\/blog\/wp-json\/wp\/v2\/tags?post=13017"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}