Strawberry Mascarpone Gelato Recipes

STRAWBERRY-MASCARPONE GELATO

Strawberry-Mascarpone Gelato image

A gelato dish from northern Italy enjoyed by all. Garnish with whole strawberries.

Provided by manella

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 5h50m

Yield 6

Number Of Ingredients 6

Ingredients

3 cups strawberries, hulled and quartered
1 (8 ounce) container mascarpone cheese
1 cup whole milk
¾ cup white sugar
1 tablespoon lemon juice
⅛ teaspoon salt

Steps:

Place strawberries into a blender or food processor and puree until smooth. Pour puree through a fine-meshed sieve or strainer over a large bowl. Press on the berries using a rubber spatula or wooden spoon to extract all juices; discard solids.
Combine mascarpone cheese, milk, sugar, lemon juice, and salt in the blender or food processor; blend until smooth. Pour into strawberry puree and stir well. Cover and refrigerate until chilled, at least 3 hours to overnight.
Place chilled mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.
Let gelato sit at room temperature for 10 to 15 minutes before serving.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 32.8 g, Cholesterol 50.7 mg, Fat 18.9 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 85.5 mg, Sugar 30.6 g

STRAWBERRY GELATO

Strawberry Gelato image

You'll love this smooth and creamy gelato with bright strawberry flavor and just a hint of sea salt and honey. -Shelly Bevington, Hermiston, Oregon

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 12 servings (1-1/2 quarts)

Number Of Ingredients 8

Ingredients

2 cups whole milk
2 tablespoons light corn syrup
1 tablespoon honey
3/4 cup sugar
1/2 teaspoon sea salt
2-1/2 cups fresh strawberries (about 12 ounces), halved
1/2 cup heavy whipping cream
1 teaspoon lemon juice

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.

Nutrition Facts : Calories 160 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

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