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Blueberry Gelato w/ Dark Chocolate and Tarragon

blueberry gelato2

Summertime is here, so it’s time to whip up some cool recipes! Here’s one for a great gelato that’s packed w/ a few of my favorite flavors. So good, it was a 3 scooper…

Blueberry Gelato w/ Dark Chocolate and Tarragon


1 quart half & half

1 cup sugar

6 egg yolks

1 cup blueberry juice (from 3 pints fresh blueberries, pureed and strained through a fine mesh sieve)

1/2 cup fresh blueberries cut in half

2 ounces dark chocolate (coarsely chopped)

1 tablespoon fresh tarragon (finely chopped)


1) In a metal bowl, whisk egg yolks and sugar until mixture becomes smooth and pale yellow

2) Place half & half in a heavy pot and heat until scalded 

3) Very slowly whisk warm half & half into egg/sugar mixture so as not to curdle the mixture

4) Place bowl w/ mixture over a pot of simmering water, stirring continuously w/ a heat resistant spatula until mixture coats the back of a metal spoon (do not let mixture exceed 170 degrees F to prevent curdling), then quickly place bowl in an ice bath to stop the cooking process and promote rapid cooling

5) Stir blueberry juice into cooling mixture

6) Once cool, refrigerate mixture for at least 4 hours or overnight

7) Churn mixture in ice cream maker according to manufacturer’s instructions, adding the tarragon, dark chocolate and blueberry halves when mixture begins to thicken
 8) Pour gelato into a 2 quart plastic container and quickly stir to evenly distribute the tarragon, dark chocolate and blueberry halves
 9) Place a piece of parchment paper cut to size on the surface of gelato (this will reduce air exposure and prevent ice crystals from forming on the surface of the gelato), seal container and freeze until firm
Yield: Approx. 1 1/2 quarts
 Happy eating!

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