Introduction: Frutti Di Bosco (mixed Berry) Gelato
If you've ever been to Italy you'll know the obsession that occurs once you try authentic gelato. There's basically no going back to traditional ice cream. I'm sorry to say, nothing will ever be the same as eating gelato on a hot summer day in Italy,after you've walked for miles on end in the scorching heat.
Will this gelato heal your seemingly incurable wanderlust? Probably not.
Will it feel the same as the gelato you ate in Naples after hiking for five hours? Hell no.
Will it be absolutely amazing and remind you (or demonstrate to you) why you should be traveling to Italy right.now. to get more? Yes.
Frutti di Bosco translated means (basically) Fruit of the Forest; in other words, mixed berries. In this recipe, I'll be using a combination of strawberries, raspberries (giving it that bright red color), blueberries, cherries, and raspberries. In the summer, use whatever is fresh and in-season. In the winter, simply get a frozen back of mixed berries even on the coldest January day (and then you can pretend it's July in Italy). This recipe is incredibly simple (as with most good Italian recipes) and should satisfy that gelato craving you've been harboring for too long.
1 1/4 cup of half/half
300gr of mixed berries
1/2 cup of sugar (a little less would have been okay too- depends on sweetness of the fruit)
3 Simple Steps
1. Puree all ingredients in a blender until smooth.
2. Freeze in an ice cream maker according to their included directions.
3. Serve immediately, or freeze and....
Alternatively: to serve later, remove from the freezer for 10-15 minutes prior to serving. Traditional Italian gelato is served frozen, but not as cold as ice cream.