Red Raspberry Gelato

But I couldn't get away scott free, I HAD to make something, so I indulged in Red Raspberry Gelato that I made in my newest favorite kitchen appliance--my Cuisinart Ice Cream Maker!  It was so creamy and refreshing...

Red Raspberry Gelato

INGREDIENTS:

4 cups red raspberries (thawed if frozen)
1 cup sugar
2-1/4 cups half and half, divided
6 large egg yolks
1/4 cup fat-free powdered milk
1 cup heavy cream
2 teaspoons pure vanilla extract
10 drops red food coloring (or more)

DIRECTIONS:

Place raspberries in a food processor or a blender (do this 2 cups at a time for best results-TRUST me).  Process until smooth.  Press raspberry puree through a fine sieve with a wooden spoon or spatula.  Discard seeds--you will have approximately 2 cups red raspberry puree; reserve.  Place the sugar and 1 1/4 cups of half and half in a 2 1/2 quart saucepan with a heavy bottom.  Bring to a simmer over medium heat and stir to dissolve the sugar.  Keep warm over low heat.  Place egg yolks in a medium bowl and whisk until thickened (I used my mixer).  While whisking, add 1/2 cup of the hot half and half/sugar mixture and whisk until blended.  Stir the egg mixture back into the saucepan;  increase heat to medium.  Stir the mixture constantly with a spoon, until the mixture is thickened like a custard sauce.  Stir in remaining half and half, powdered milk and heavy cream.  Stir in reserved raspberry puree, vanilla and food coloring.  Stir well.  Cover and refrigerate at least 6 hours before continuing.

Turn the machine on;  pour the mixture into the freezer bowl and let thicken about 25 minutes.  Transfer to an airtight container and freeze.  Remove from freezer about 15 minutes prior to serving.

**Recipe edited from http://www.cuisinart.com/