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berry gelato

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Jeanette’s Low Carb

MIXED BERRY GELATO:

250 g frozen mixed berries

1/2 cup + 2 tablespoons xylitol OR erythritol

A pinch of salt

285g canned coconut milk

250ml – 1 cup double thick cream

2 teaspoons vegetable glycerin ( optional, but essential if you’re freezing the gelato after churning

Place all the ingredients in a food processor or blender jug and process until blended. I like to strain my mixture as I’m not a fan of the seeds of the berries, but this step is optional

Pour mixture into the ice cream maker and churn for 20-30 minutes.

The gelato is best served immediately to enjoy the soft serve texture, but can be frozen for a short period.

The addition of the glycerin helps to retain the soft, scoop-able consistency.

MIXED BERRY GELATO: 250 g frozen mixed berries 1/2 cup + 2 tablespoons xylitol OR erythritol A pinch of salt 285g canned coconut milk 250ml – 1 cup double thick cream 2 teaspoons vegetable glycerin ( optional, but essential if you’re freezing the gelato after churning METHOD: Place all the ingredients in a food processor…