Strawberry Gelato

This recipe requires an electric ice cream or gelato maker.  We have a very basic model made by Cuisinart that we purchased for less than $50 a few years back.

There are three steps that are crucial in following to the letter.  First, make sure your ice cream maker canister is fully frozen before you start (keep it in the freezer until the very last moment).  Before you place the gelato mixture into the ice cream maker, be sure it has chilled for at least 3 hours.  Similarly, after it’s done in the ice cream maker, put the gelato into your freezer for another 3 hours.  These steps will ensure a solidly frozen treat as opposed to some semi-frozen mush.

Berries of all of sorts are nice in the gelato – our favorite besides strawberries is a combination of strawberries and raspberries.  Try other fruit as well, though you may need to adjust the sugar amount (more or less), depending on the sweetness of the fruit.

Ingredients:

  • ¾ cup sugar
  • 1 tablespoon cornstarch
  • 1 cup whole milk
  • ¾ cup heavy whipping cream
  • 2 ½ cups sliced, hulled strawberries

Method:

  1. At least 24 hours ahead of time place the ice cream maker canister in the back of the freezer.  It must be completely frozen before you start.
  2. Stir sugar and cornstarch together in a heavy saucepan – breaking up any lumps.  Whisk in milk and cream.
  3. Whisk gelato base over medium heat until mixture thickens and begins to bubble, about 5 minutes.  Pour into bowl and cool over an ice bath, stirring occasionally.
  4. Puree strawberries in a food processor.  Strain through a sieve into cooled gelato base and mix.
  5. Chill mixture for 3 hours then process in ice cream maker according to manufacturer’s instructions.
  6. Transfer to a container, cover and freeze for at least 3 hours before serving.
  7. Best if consumed within a few days.

 

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