Panna base100 g
Dextrose Sugar20 g
Milk Powder20 g
Fresh Blueberry300 g
Place the fruits in a large bowl and add sugar. Mix to coat the fruits thoroughly. Let rest at room temperature for 15 to 30 minutes.
Transfer the macerated blueberries to a saucepan. Place over medium-high heat and bring to boil. Lower the heat and simmer until the blueberries have broken down and the syrup has thickened, 8 to 10 minutes. Transfer to an airtight container and refrigerate at least 2 hours or overnight.
In a medium saucepan, mix milk and cream. Warm at 40°C until foam forms around the edges. Remove from heat. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat at 85°C for 2 minutes, stirring until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
Pour the mixture through a sieve or fine strainer into a bowl. Chill on ice bath and keep in the refrigerator.
Whisk the blueberry puree into the prepared gelato base. Pour into the bowl of an ice cream maker and churn. Stop the machine when it is icy yet soft.
Transfer the gelato to an airtight container and freeze until firm, about two hours.
(Courtesy: Shangri-la, New Delhi)