Strawberry Gelato Recipes

STRAWBERRY GELATO

Steps:

• Place first 6 ingredients in a blender; cover and process until blended. While processing, gradually add cream, processing just until combined. Remove to a bowl; stir in lemon juice. Refrigerate, covered, until cold, about 4 hours., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 3-4 hours.

GELATO ALLA FRAGOLA - STRAWBERRY GELATO

Steps:

• In a blender combine the strawberries, sugar and whole milk and puree until smooth.
• Add in the heavy cream and mix just enough to combine (you do not want to whip the cream). Add in the lemon juice. Refrigerate for at least 4 hours. Refrigerating overnight is best because it will allow the flavor to intensify.
• Transfer the mixture into an ice cream machine and freeze according to the manufacturer's instructions. Serve at once with fresh cut strawberries, if desired, or freeze for up to one month.

STRAWBERRY GELATO

Steps:

• Remove the stems and leaves from the strawberries and rinse in cold water.
• Place the strawberries, lemon juice and the sugar in a food processor and process until liquefied.
• Add the milk and run the food processor until all the mixture is smooth.
• Whip the cream with a wire whisk until it begins to thicken slightly and becomes the consistency of buttermilk.
• Mix the cream and strawberry mixture in a bowl and mix thoroughly.
• Pour the mixture into a gelato or ice cream maker and freeze following the manufacturer's instructions.
• Place the finished gelato into a freezer safe container and allow to fully freeze before serving (2-3 hours).

STRAWBERRY GELATO (ITALIAN STYLE)

Steps:

• Beat yolks and sugar until the mixture becomes fluffy.
• Add milk and vanilla, stirring continuously until the mixture is well blended.
• Pour mixture into the top of a double boiler and cook over low heat until the mixture is the consistency of light cream.
• Keep stirring to prevent lumps.
• Pour the cooked mixture through a fine strainer, and cool in the refrigerator until mixture is cold (1 to 2 hours).
• Place cold mixture in electric ice cream maker, add the strawberry preserves and fresh strawberries.
• Process according to the directions for your machine.

STRAWBERRY GELATO

Steps:

• Beat milk, sugar, egg yolks, and vanilla with a wire whisk in a saucepan; cook and stir over medium heat until beginning to thicken, about 5 minutes.
• Fold the strawberries into the thickening mixture. Whisk until the strawberries soften enough to nearly dissolve into the liquid. Continue cooking until nearing a boil and thick enough for a thin layer to cling to a spoon dipped into it, about 5 minutes.
• Chill in refrigerator until completely cool.
• Freeze in canister of ice cream maker according to manufacturer instructions.

VEGAN STRAWBERRY GELATO

Steps:

• Mix lemon juice and cornstarch together in a small bowl and pour into a blender. Add strawberries, soy milk, sugar, sweetener, and salt; blend until smooth.
• Pour mixture into a pot. Heat over medium heat, stirring frequently to keep from burning, until mixture comes to a boil and starts to thicken, 10 to 15 minutes. Cover and chill thoroughly, 8 hours to overnight.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, in 2 batches if necessary, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

FRESH STRAWBERRY GELATO

Steps:

• 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).

STRAWBERRY GELATO

Steps:

• In a small heavy saucepan heat sugar and water over high heat, stirring until sugar is dissolved. Cool syrup.
• Trim strawberries and in a food processor purée until smooth. Transfer 2 cups purée to a bowl, reserving remainder for another use, and stir in syrup and lemon juice. Chill strawberry mixture until cold and up to 1 day.
• Stir in egg white and freeze in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.