Blender Cryo-Emulsion Raspberry Ice Cream

Rehydrate the gelatin sheets in a large bowl of very cold water. Meanwhile, place the raspberries in a stainless steel saucepan on your stovetop over very low heat (around 70°C) for 40 minutes. This slow heating extracts the juice and pectins without reaching a boil, thus preserving the volatile esters of the raspberry. Blend quickly and pass through a fine chinois to obtain a pure, smooth coulis.

In another saucepan, combine the whole milk, heavy cream, and granulated sugar. Bring the mixture to 80°C to dissolve the sugar completely, then off the heat, stir in the squeezed gelatin. The gelatin will act here as a cryoprotectant: as it cools, it forms a three-dimensional network that physically hinders the movement of water molecules, thereby limiting the size of the ice crystals.

Incorporate the raspberry coulis into the warm dairy base. Pour this mixture into silicone ice cube trays (for rapid freezing and easy unmolding). Place in the freezer for at least 12 hours. The preparation must be rock hard (deep-frozen to the core) before the next step.

Unmold the raspberry matrix cubes and immediately place them in your blender pitcher. Start at medium speed, then very quickly switch to maximum speed using the tamper to force the ice cubes toward the blades. The kinetic impact of the blades spinning at very high speed will literally pulverize the micro-ice crystals, emulsifying the fat and water to force an aerated ice cream texture, without any melting.

Stop the blender as soon as the texture becomes perfectly smooth and forms a 'vortex' in the center (about 45 to 60 seconds maximum to avoid overheating due to friction). Using a warmed spoon, shape generous quenelles into chilled bowls. Sprinkle with very finely crushed shelled pistachios to provide a crunchy bite and a roasted note, then serve instantly.