Fresh Strawberry Gelato
User Reviews
4.5
Fresh Strawberry Gelato
Description
This strawberry gelato starts by whisking sugar and cornstarch together before gradually incorporating whole milk and heavy whipping cream. The mixture is gently heated over medium heat, stirring constantly until it thickens and just begins to bubble, forming a custard-like base. Vanilla extract is stirred in for aroma.
Meanwhile, very ripe fresh strawberries are pureed until smooth, then pressed through a fine mesh strainer to separate out seeds, leaving an intensely flavored strawberry liquid. This smooth strawberry puree is folded into the cooled gelato base. The combined mixture is chilled thoroughly to build flavor and texture.
The gelato is then churned in an ice cream maker to create a dense, creamy frozen dessert with the natural sweetness and vibrant taste of fresh strawberries. Using the ripest fruit is key for pronounced flavor. This gelato pairs well served simply or garnished with fresh strawberry slices.
The recipe can be doubled and processed in batches depending on ice cream maker size. Adjustments to sugar can be made if the strawberries are exceptionally sweet, making it flexible to fruit variations.
Ingredients
- ¾ cup granulated sugar I've used either with good results, or powdered sugar
- 1 tablespoon cornstarch
- 1 cup milk whole
- ¾ cup heavy whipping cream
- ½ teaspoon vanilla extract pure
- 2 ½ cups strawberries sliced, very ripe, fresh
Instructions
- In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the milk and whipping cream.
- Place the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble and thickens, 5-10 minutes. Remove from the heat and stir in the vanilla.
- Pour the mixture into a bowl and cool completely (either by pressing plastic wrap directly on the surface and refrigerating or nesting the bowl in a larger bowl filled with ice and stirring until it is cool to the touch).
- Puree the strawberries in a blender until the mixture is very smooth.
- Once the gelato base has cooled completely, strain the strawberry mixture through a fine mesh strainer into the creamy mixture. Use a rubber spatula or the back of a large spoon to press the strawberry puree through the strainer so all the pretty strawberry liquid gets strained into the gelato but the seeds are left behind. Stir well.
- Cover the gelato by pressing plastic wrap directly on the surface. Refrigerate 3 hours or up 24 hours.
- Process the gelato in your ice cream maker following the manufacturer's instructions. Scrape the ice cream into a container, cover and freeze for at least two hours or up to 2 days (and I'm guessing even longer than that).
Notes
- Choosing the ripest, juiciest strawberries enhances the gelato's fresh strawberry flavor.
- The recipe can be doubled and processed in two batches if your ice cream maker is not large enough for the full amount.
- If using very sweet fruit, consider reducing the sugar slightly to balance sweetness.
- Serving with fresh strawberry slices adds a complementary fresh texture and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings (Makes 1 quart)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 249kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 45mg | 15% |
| Sodium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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