4 cups fresh blackberries
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
4 cups whole milk
2 cups heavy cream
1 2/3 cups granulated sugar
1/3 cup instant nonfat dry milk
2 tablespoons vanilla bean paste
How To Make It
Process blackberries, granulated sugar, and fresh lemon juice in a blender until smooth. Pour mixture through a fine wire-mesh strainer to remove seeds, pressing gently with a rubber spatula; discard solids.
Place whole milk, heavy cream, sugar, milk powder, vanilla bean paste, and Blackberry Puree in a large saucepan; bring to a low simmer over medium. Remove from heat; cool completely, about 1 hour. Place in an airtight container, and chill 2 days.
Pour mixture into freezer can of a 4-quart ice-cream freezer; proceed according to manufacturer’s instructions. (Instructions and times will vary.) Transfer gelato to an airtight freezer-safe container; freeze until firm, about 2 hours. Garnish servings with fresh blackberries.