We didn’t have hours to spare, so we only picked as many as we needed to satisfy our lust for raspberry gelato.
We have one of these. The text on the handle says, ‘Macina Legumi’, which means ‘Legume Mill’. The only reason we have it is because it was already there. I would never, ever have thought to buy one, and know of no-one who uses one, although I imagine it might be used for finely grinding potatoes to make gnocchi. All I really know about this appliance is that for deseeding raspberries and blackberries, it is perfect. And raspberries and blackberries do need to be deseeded – at least the gone-wild varieties do – and especially for delicate luxuries like gelato.
We’re experimenting with the sweetness of our gelato. The 1/4 cup of honey that is recommended in some recipes we’ve followed is just too sweet for our sensitized Paleo palates, so this time we decided to go completely sweetener-free. Fabulous! Sharp and thirst-quenching! After a 34°C day with 65% humidity, nothing could have been more divine. We sat on our balcony, sticky with the heat, slurping our sunset-coloured gelato, with Roxy waiting patiently to lick our bowls.
- 400 grams raspberries
- 1 can of coconut cream
- Extract the juice of the raspberries by grinding them in a mill.
- Blend the raspeberries and the coconut cream in a high-powered blender.
- Turn on the icecream machine.
- Using a funnel, pour the mix into an icecream machine, making sure it doesn't fall onto the sides of the inner icebox.
- Allow the machine to do it's magic until the icecream has formed, about 30 minutes.
- Serve and enjoy immediately.