It’s been a while since I’ve been to the Union Square green market and during my absence, the south side of the park has exploded with summer berries, fruits, and veggies. One of my finds was a delightfully fragrant basket of small blueberries. Blueberries are loaded with nutrients and phytochemicals that have been associated with
Main Ingredient Dairy, Fruit
Diet Gluten-Free, Pescatarian, Vegetarian
⅓cupsevaporated cane sugar
1tablespoonblack tea(in a teabag preferably)
for blueberry swirl
1tablespoonevaporated cane sugar
Pour 1 3/4 C whole milk into a 2 cup liquid measuring cup then add 1/4 cup of cream. Stir, then pour 1 1/2 C of the liquid into a small saucepan. Add the sugar to the sauce pan and heat over medium heat until you see wisps of steam rising (but it's not boiling). Turn the heat off and steep the tea until the liquid is a creamy caramel color. Remove the tea bag(s) or strain the liquid if you used loose leaf tea.
Add the corn starch to the remaining 1/2 C of milk mixture and whisk to combine. Pour this into the saucepan and whisk to combine. Return to the stove and heat over medium heat stirring with a silicone spatula to make sure the milk doesn't burn.
Once the mixture is the consistency of thin gravy, take it off the heat and put it in a bowl to cool to room temperature then put the bowl in the refrigerator to cool completely.
For the swirl just combine the blueberries, sugar and starch and mix together in a small saucepan over low heat. As the blueberries start to release their juices, stir vigorously to slightly crush the blueberries and to ensure the starch doesn't clump. Turn up the heat to medium and cook, stirring until the sauce has thickened. Cool to room temperature then throw it in the fridge until you're ready to use.
Follow your ice cream maker's directions to freeze the gelato, then when it's finished, swirl in the blueberry mixture with a spatula.