Ingredients:

  • 16 oz black raspberries
  • 1 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt

Instructions:

  1. Combine the black raspberries and 1/2 cup of granulated sugar in a saucepan over medium heat. Stir for 5 minutes until the berries break down into a syrupy consistency.
  2. Remove from heat and stir in the lemon juice. Transfer the mixture to a blender, pulse until smooth, and press through a fine-mesh strainer into a bowl. Chill the puree in the refrigerator.
  3. In a large mixing bowl, whisk together the chilled whole milk, heavy cream, remaining 1/2 cup of granulated sugar, vanilla extract, and salt until sugar crystals have completely dissolved.
  4. Pour the chilled raspberry puree into the cream base and stir gently until the mixture is a consistent deep magenta color.
  5. Pour the mixture into an ice cream maker and churn according to manufacturer instructions (usually 20 to 25 minutes) until the gelato reaches a soft-serve consistency.