Hello friends!

One of the surprise hits for me at work recently has been this black raspberry gelato. I first made it for New Year’s Eve, when I paired it with lemon-filled bomboloni. I recieved some nice comments, so I put it on my regular dessert menu next to carrot cake. Two nights ago, we sold out of the gelato, because guests were ordering by itself, by the bowl.

250 grams seedless blackberry puree

250 grams seedless raspberry puree

250 grams granulated sugar

500 grams heavy cream

2 tsp vanilla extract

1/4 tsp salt

3-4 drops Tabasco

Add all ingredients to a mixing bowl, and whisk to combine. Taste mixture; neither the salt nor the Tabasco should be noticeable; these are just meant to enhance the berry flavor.

Churn the gelato in an ice cream maker until properly frozen. Just before removing the gelato, I recommend stirring in 1 Tablespoon Grand Marnier, but this is optional. Remove the gelato, and freeze until serving.