Active Time
25 Mins
Total Time
3 Hours 5 Mins
Chill Time
48 Hours
Yield
Serves 24 
Photo: Helen Norman; Prop Styling: Buffy Hargett Miller; Food Styling: Marian Cooper Cairns

How to Make It

Step 1

Process blackberries, granulated sugar, and fresh lemon juice in a blender until smooth. Pour mixture through a fine wire-mesh strainer to remove seeds, pressing gently with a rubber spatula; discard solids.

Step 2

Place whole milk, heavy cream, sugar, milk powder, vanilla bean paste, and Blackberry Puree in a large saucepan; bring to a low simmer over medium. Remove from heat; cool completely, about 1 hour. Place in an airtight container, and chill 2 days.

Step 3

Pour mixture into freezer can of a 4-quart ice-cream freezer; proceed according to manufacturer’s instructions. (Instructions and times will vary.) Transfer gelato to an airtight freezer-safe container; freeze until firm, about 2 hours. Garnish servings with fresh blackberries.