Raspberry Gelato*

Using milk instead of even half cream here is essential to get a clean powerful flavor. The alcohol in the cassis works to address the textural issues, making it scoopable and not icy.

• • 12 oz raspberries (frozen works great)

  • 6 oz sugar

  • 3 oz cassis liqueur (20% alcohol)

  • 12 oz milk

  • 1/8 tsp xantham gum

  • 1/4 tsp salt

Method:

• 1. Put all ingredients in blender (no need to defrost the raspberries)

  2. Run on slowest speed for 5 minutes (to dissolve the berry flesh without breaking the seeds)

  3. Press through a sieve to get rid of the raspberry seeds.

  4. Process in gelato maker.