This strawberry gelato is super easy to make. Strawberries are in season, so they are juicy, flavourful and cheap! Strawberry gelato goes well on it’s own or to accompany other desserts, such as chocolate lava cake, a slice of chocolate cake or other sweet tarts like a frangipane tart.
Recipe
How much time you need?:
Cooking: 30 minutes
Resting: 6-24 hrs
Churning: 45 minutes
Ingredients:
1 cup white sugar
2 tablespoons corn-starch
2 cups full cream milk
1 1/2 cups heavy cream
4 cups sliced hulled strawberries
1 teaspoon lemon zest
1 teaspoon lemon juice
5-6 strawberries coarsely chopped
Method: 1. Puree the strawberries in a food processor until smooth and reserve.
2. Chop 4-5 strawberries until you obtain cubes of 0.5 cm. Reserve.
3. Stir sugar and corn-starch in heavy medium saucepan. Whisk in milk, cream, lemon juice and lemon zest.
4. Whisk over medium heat until gelato base thickens and begins to bubble, for about 5 minutes.
5. Stir strawberry puree into gelato base. Stir until combine. Cover tightly, pressing a layer of plastic wrap down on the surface of the mixture, and refrigerate overnight, or at least 6-8 hours. This step is essential to cure the base and avoid having an icy gelato, resulting in a thicker and creamier gelato.
6. The next day, transfer the gelato base to the ice cream churner and put the gelato pallet on. Once churned, stir in chopped strawberries and transfer to an ice-cream container. Freeze for two to three hours before serving.
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