How to Make Spicy Blueberry Gelato

Blueberries and gelato are a marvelous combination.

Gelato is Italy's version of ice cream, with three major differences. Ice cream is usually packed with air to increase the quantity of it; gelato has no air added to it. Also, gelato has 18 to 26 percent less butterfat than ice cream, so it is not as solid and essentially melts in your mouth. Since gelato isn't as solid, it is served at a slightly warmer temperature than ice cream, so you get the full intense flavor immediately.

Things You'll Need

• 3 cups whole milk
• 1/2 cup sugar
• 2 cups blueberries
• 1 tablespoon lemon zest
• 2 tablespoons corn starch
• Juice from 1/2 fresh lemon or lime
• 1 teaspoon cayenne pepper

Instructions

1. Place the blueberries, sugar and lemon juice and 2 tablespoons of water in a pot on a very low heat until all the sugar has dissolved. Cook the blueberries until they are soft but still have their shape. Remove them from the heat, cool them and stir in the lemon zest and cayenne pepper.

2. Chill the mix overnight in the fridge or until it is completely cold. Mix together 1 cup of milk and corn flour until smooth; heat the rest of the milk in a pot at a low heat.

3. Just before your milk starts to boil, remove the mixture from the heat and stir the milk in with your corn flour. Mix it until it is lump free. Put the pot on a low heat, stirring consistently for a few minutes until your milk thickens.

4. Transfer the mix into an ice cream maker and process it according to the manufacturer's instructions. Once your gelato is completely chilled, serve it. You can sprinkle some extra cayenne on top for a little extra bite!