Raspberry Lemon Gelato

Bright raspberry and a lift of lemon, churned into a dense, silky gelato base. Tart where it needs to be, creamy where it counts. This is the kind of scoop you'd find in a small gelateria on a cobblestone street, now ready in minutes with the InstantChill™ Ice Cream Maker.

INSTRUCTIONS

1. Whisk the cornstarch with ½ cup of the whole milk in a small bowl until completely smooth.
2. In a saucepan over medium-low heat, combine the cornstarch slurry, remaining milk, heavy whipping cream, sugar, lemon zest, and a pinch of salt. Heat until gently simmering.
3. Cook and whisk constantly for 1–2 minutes until the mixture thickens enough to coat the back of a spoon. Do not overcook.
4. Remove from heat. Press plastic wrap directly onto the surface and refrigerate for 2 hours until completely cold.
5. Pour the chilled base into the InstantChill™ Mixing Bowl. Use the Gelato program, set to 22 minutes.
6. In the last 2 minutes of churning, open the Churning Bowl window and drizzle in the raspberry sauce, allowing it to swirl through the base.
7. Enjoy immediately for a soft gelato, or freeze for 1–2 hours for a firmer scoop.