ingredients

• 4 cups red raspberries
• 1 cup granulated 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
• 1-2 drops red food coloring, optional (will enhance color)

directions

1. Place raspberries in a food processor fitted with the metal "s" blade or in a blender (if using a blender, 2 cups at a time for best results). Process until completely puréed and smooth. Press raspberry purée through a fine mesh sieve or chinois with a wooden spoon or spatula. Discard seeds -- you will have approximately 2 cups red raspberry purée; reserve.
2. Place the sugar and 1 1/4 cups of the 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 the egg yolks in a medium bowl and whisk until thickened, about 2 minutes (can use a hand or stand mixer fitted with the whip on low speed). 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 wooden spoon, until the mixture is thickened like a custard sauce and registers 180 °F when checked with an instant-read thermometer.
3. Stir in remaining half-and-half, powdered milk and heavy cream.
4. Strain the mixture through a fine mesh strainer; stir in reserved raspberry purée, vanilla, and food coloring. Cover and refrigerate at least 6 hours before continuing.
5. Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup butter-flavored shortening or shortening
• 1/3-1/2 cup ice-cold water
• 1 1/2 cups sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 cups peeled and sliced peaches
• 3 cups fresh red raspberries, or blackberries
• 2 tablespoons butter or margarine
• 1 egg yolk
• 1 tablespoon milk
• 1 teaspoon sugar
• Light cream or vanilla ice cream (optional)

directions

1. For cobbler crust, in a mixing bowl, combine the flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually pour in water and blend to form a dough. Divide into two portions of one-third and two-thirds.
2. On waxed paper, pat or roll the larger portion of dough to form a 12-inch square. Fit into the bottom and up the sides of an 8x8x2-inch baking dish. Trim pastry even with top of the dish.
3. In a large bowl, stir together the 1-1/2 cups sugar, the cornstarch, cinnamon, and nutmeg. Stir in peaches and berries. Transfer to pastry-lined baking dish. Dot with butter or margarine.
4. Roll remaining pastry into a 9x8-inch rectangle. Cut into eight 1-inch-wide strips. Arrange over fruit in a lattice. Trim to fit dish or tuck under bottom pastry.
5. Mix the yolk with the milk. Brush the mixture over pastry. Sprinkle with 1 teaspoon sugar.
6. Place on a baking sheet. Bake in a 375 degree F oven for about 1 hour or until crust browns and filling is bubbly. Serve warm with cream or ice cream, if you like. Makes 6 to 8 servings.