Title: Raspberry rhubarb gelato - martha stewart living
 Categories: Msl, Desserts, Ice cream
      Yield: 1 Quart
 
      1 lb Rhubarb (about 8 stalks),
           -cut into 1-inch pieces
      4    1/2-pt containers
           -raspberries
      2 c  Whole milk
    1/4 c  Heavy cream
      3 tb Corn syrup
    1/3 c  Nonfat dry milk
  1 1/4 c  Sugar
    1/2 t  Unflavored gelatin
 
  Place rhubarb and 3 Tablespoons water in a medium saucepan. Cook over
  medium heat, stirring often, until very soft and most of the liquid
  has evaporated, about 45 minutes. Remove from heat and puree rhubarb
  with 1 1/2 pints of the raspberries. Strain puree and set aside to
  cool. Meanwhile, combine milk, cream, and corn syrup in a small
  saucepan. Heat to barely boiling. Combine dry milk, sugar, and
  gelatin and whisk in. Bring back to barely boiling to dissolve
  gelatin, and remove pan from heat. Pass mixture through a strainer
  into a medium bowl set over an ice bath to chill. Stir in fruit
  puree, then freeze in an ice-cream maker according to manufacturer's
  instructions. Add remaining raspberries and mix in machine until
  combined, about 30 seconds. Store in a plastic container.
  
  STRAWBERRY VARIATION: Substitute 2 1/2 pints strawberries, hulled,
  for the rhubarb and raspberries.
  
  APRICOT VARIATION: Substitute 2 1/2 pounds (10 to 12) ripe apricots,
  pitted, for the rhubarb and raspberries.
  
  Martha Stewart Living/June & July/94 Scanned & fixed by Di and Gary