Make the Sicilian-Style Gelato Base, then pour into a bowl and gently place a piece of plastic wrap directly over the surface of the custard to prevent a film from forming. Cool to room temperature, then refrigerate overnight. The gelato base must be thoroughly cool 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 hand 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 prepared Sicilian-Style 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.
Transfer the gelato to an airtight container and freeze until firm, about two hours. The gelato will keep, frozen, for up to two weeks. Always take the gelato out to room temperature 15 to 20 before serving to soften it and make it easier to scoop.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.