This Raspberry Rose Gelato sports the breathtaking fuchsia color of fresh raspberries and carries the flowery flavor of rose in an elegant, understated way.
Make the gelato base of your choice, then strain it into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
For the Raspberry Rose Puree: In a medium saucepan, combine the raspberries, sugar, and rose petals, and set over medium-high heat. Bring to a boil, stirring regularly, then lower the heat and simmer for 5 to 7 minutes, or until the raspberries are soft and broken down. (If using frozen raspberries, simmer for 4 to 5 minutes more to evaporate excess water.) Remove from the heat, then puree using a stand blender, a stick blender, or a food processor. Stir in the rose water, then transfer to an airtight container and refrigerate until completely cool.
To make the gelato: Strain the raspberry puree and discard the raspberry seeds. Measure out 2 cups (500 ml) of raspberry rose puree to use in the gelato. (Save the remaining puree, if any, to spoon over the churned gelato as a coulis, or add to a smoothie.)
Whisk the raspberry rose puree into the cold gelato base. Strain again to make sure the gelato is silky smooth.Pour the raspberry rose gelato custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
STORAGE: Transfer the raspberry rose gelato to an airtight container and freeze until firm, about two hours.Raspberry rose gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
SERVING: Always take raspberry rost gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
MAKE IT DAIRY FREE: When making the gelato base, substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.