Vanilla Bean Gelato with Raspberry & Custard Danish
The perfect dessert starts with a buttery crust filled with berries and ends with a heaping scoop of homemade gelato! What goes better in the heat of the summer months (or to snuggle up to next to the fireplace in the winter)?
Vanilla Bean Gelato
- 2 cups milk
- 1 cup heavy cream
- 1 vanilla bean, split lengthwise
- 6 egg yolks
- 2/3 cup caster sugar
Chill a 5-cup metal loaf pan in the freezer for 1 hour. Place milk and cream in sauce pan and bring to a boil. Scrape vanilla seeds into sauce pan and discard bean. Set aside for 5 minutes to cool slightly.
Using a stand mixer with the whisk attachment, beat egg yolks and sugar in a bowl until pale in colour. Whisk in cream mixture. Pour mixture into a sauce pan and cook over low heat, stirring constantly, for 20 minutes or until custard coats the back of the spoon. Transfer the mixture to a heatproof bowl and let cool for 5 minutes. Cover the surface of the custard with plastic wrap and let cool for 30 minutes. Place in the fridge for 2 hours to chill. Pour the custard into the chilled loaf pan with foil on top and place in the freezer for 6 hours or until set.
Using a metal spoon, break up the ice cream and transfer the ice cream into a mixer with a fitted paddle attachment. Beat the mixture for 3 minutes or until smooth and pale. Return mixture to the loaf pan, cover with foil and freeze for 4 more hours or until firm as desired.
Assemble the Danish on a plate and top with vanilla bean gelato and sprinkle with fresh raspberries.