Blueberry and Vanilla Gelato with Chocolate Tuile Two Ways

Gelato turned out superb in my Delonghi GM6000 Gelato machine; as good as, if not better than Ciao Bella. This gelato used heavy cream and whole milk; expect future variations to be on the healthier side.

Blueberry Gelato

- ~ 2 pints blueberries
- orange juice
This makes about 2 cups of blueberry reduction


- 1/2 cup sugar
- 1.5 cups heavy cream
- 1/2 cup whole milk
- 1.5 Tbsp cornstarch
- dash of salt
- 1.5 cups of above blueberry reduction

1. First, wash blueberries, and add to pan. Add orange juice until tops of blueberries are covered. Add in sugar, and cook until blueberries are opened and softened, and liquid is reduced by about 1/3 to 1/2.
2. Puree in food processor, strain. Should produce about 2 cups of blueberry reduction, depending on how much orange juice was added.
3. Next, add the heavy cream, milk, sugar, cornstarch (dissolve cornstarch in a little bit of milk before adding in) and a dash of salt.
4. Bring to a light boil, whisking constantly.
5. Remove from heat, and add in blueberry reduction.
6. Let chill overnight in refrigerator.
7. Mix in gelato machine, ~ 30-40 minutes.

Vanilla Custard Gelato

- 2 1/4 cups whole milk
- 2/3 cups heavy cream
- dash of salt
- 1-2 vanilla beans split lengthwise, seeds scooped out and added in
- 6 egg yolks (save egg whites for tuiles!)
- 3/4 cup sugar

1. In a saucepan, heat milk, cream, salt, vanilla beans together until bubbles form on the surface. Remove from heat, but keep hot.
   
2. Whisk together yolks and sugar.
3. Gradually add the hot milk mixture, whisking constantly, tempering the yolks.
4. Return to saucepan, and continue heating on low-medium heat.
5. Heat until egg mixture thickens, coating the back of a spoon.
6. Remove immediately, let cool in ice water bath.
7. Refrigerate overnight.
8. Add to gelato machine.

Chocolate Tuiles

- 1/3 cup flour
- 1/2 cup confectioner's sugar
- pinch salt
- 3-4 Tbsp cocoa powder
- 3 egg whites (use leftover whites from the vanilla bean custard gelato recipe above)
- 2.5 Tbsp melted butter

1. Add flour, sugar, salt, cocoa powder to bowl.
2. Add egg whites, then melted butter, and whisk together.
3. Let rest for 30 minutes before using.
4. Cut stencils.
5. Bake at 350 degrees F for about 8-10 minutes, or until edges are golden and centers are beginning to color.
6. Remove from oven.
7. Let cool slightly, then drape around cylinder of choice (wine bottles, rolling pins, etc..)
8. If cookies cool/harden too much to prevent forming, heat in microwave for 10-15 seconds to soften.
9. Pour excess tuile batter into pan, and bake like a cake. Stamp out mini-rounds.

Blueberry gelato sitting on a bed of french vanilla bean gelato base, spiked with a chocolate tuile.
Served with a blueberry syrup reduction, and mini chocolate tuile cake rounds at the end of the plate.

Also liked this second picture, which shows all the elements of the dessert more distinctly. Actually, it's almost like a deconstructed ice cream cake, due to the chocolate tuile cake portion prepared the second way.