Strawberry Gelato

Today I’m sharing a fresh and flavorful homemade Strawberry Gelato recipe. Gelato has less fat and air than ice cream resulting in a smooth consistency and a clean, pure flavor.


NO CHURN SWEET CORN ICE CREAM: https://youtu.be/AFp95E819vw
NO CHURN PUMPKIN ICE CREAM: https://youtu.be/8bUAQfnsD4Y


STRAWBERRY GELATO
(recipe from The Ciao Bella Book of Gelato and Sorbetto by F.W. Pearce & Danilo Zecchin)

2 c. whole milk
1 c. heavy cream
4 large egg yolks
½ c. sugar (this amount of sugar is reduced specifically for the strawberry gelato)

1 lb. strawberries hulled and thinly sliced
¼ c. sugar
2 Tbsp. fresh lemon juice

*Prepare your ice cream maker attachment according to instructions. Most require to be frozen 12-24 hours in advance!

In a Dutch oven combine the milk and heavy cream. Heat over medium low, stirring occasionally, until little bubbles form around the perimeter and temperature reaches 170 degrees.
In the meantime, whisk the 4 egg yolks with ½ c. white sugar until pale yellow and thick. Temper the egg mixture by slowly adding some of the hot milk and whisking to incorporate. Add the tempered eggs into the remaining milk mixture and stir to combine. Continue cooking over medium low heat, stirring occasionally, until the temperature reaches 185 degrees (do not boil). Pour the mixture through a fine mesh sieve into a large, heat-safe bowl. Allow the base to cool completely before covering and refrigerating overnight.
While preparing the gelato base, you can also prep the strawberries. In a medium saucepan, stir together the sliced strawberries with ¼ c. white sugar and 2 Tbsp. fresh lemon juice. Allow the berries to sit for about 15 minutes to pull out their natural juices. Place the saucepan on the stove over medium low heat and cook the berries, stirring occasionally, until the juices have thickened slightly. Cool, cover, and refrigerate overnight.
In a blender, combine ¾ of the cooled strawberry mixture with the plain base and blend until smooth. Save the remaining ¼ of the strawberries to mix into the gelato later. Assemble and start your ice cream maker, add the strawberry flavored base, and churn the gelato according to instructions. My Kitchen Aid Ice Cream Attachment recommended churning for about 20-30 minutes, and to add the reserved strawberries 5 minutes before churning is finished. Pour the soft gelato into a freezer safe container and freeze for about an hour before serving. ENJOY!

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