Summer Berry Gelato Recipes
STRAWBERRY GELATO
Everyone loves Strawbery Gelato and this easy to make fool proof recipe will work in your ice cream maker too!
Provided by Chef Dennis Littley
Categories Dessert
Time 1h
Number Of Ingredients 5
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).
Nutrition Facts : Calories 181 kcal, Carbohydrate 31 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 16 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 3 g, ServingSize 1 serving
SUMMER BERRY GELATO
This tastes just like real Italian gelato, but low-fat. And using condensed milk, no one will ever know! You can use any of your favorite berries for this recipe. My favorite is raspberry. Also tastes great with a ripe banana mixed in. Or try something exotic and tropical such as kiwi and mango with coconut extract.
Provided by TicklingYourTastebuds
Categories Desserts Frozen Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 4
Steps:
- Blend berries and sugar together in a food processor or blender until smooth, scraping down sides of bowl if needed. Transfer berry mixture to a bowl.
- Beat sweetened condensed milk and vanilla extract together in a bowl using an electric mixer until light and fluffy; fold into berry mixture. Pour mixture into a shallow pan and freeze for 1 hour; stir and return to freezer, 8 hours to overnight.
- Remove from freezer and let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 49.7 g, Cholesterol 19.5 mg, Fat 5.2 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 3.2 g, Sodium 73.7 mg, Sugar 47.5 g
SUMMER BERRY GELATO
This tastes just like real Italian gelato, but low-fat. And using condensed milk, no one will ever know! You can use any of your favorite berries for this recipe. My favorite is raspberry. Also tastes great with a ripe banana mixed in. Or try something exotic and tropical such as kiwi and mango with coconut extract.
Provided by TicklingYourTastebuds
Categories Frozen Desserts
Time 1h25m
Yield 8
Number Of Ingredients 4
Steps:
- Blend berries and sugar together in a food processor or blender until smooth, scraping down sides of bowl if needed. Transfer berry mixture to a bowl.
- Beat sweetened condensed milk and vanilla extract together in a bowl using an electric mixer until light and fluffy; fold into berry mixture. Pour mixture into a shallow pan and freeze for 1 hour; stir and return to freezer, 8 hours to overnight.
- Remove from freezer and let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 49.7 g, Cholesterol 19.5 mg, Fat 5.2 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 3.2 g, Sodium 73.7 mg, Sugar 47.5 g
More about "summer berry gelato recipes"
BLACKBERRY GELATO RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 24Total Time 3 hrs 5 minsCategory Blackberry
- Process blackberries, granulated sugar, and fresh lemon juice in a blender until smooth. Pour mixture through a fine wire-mesh strainer to remove seeds, pressing gently with a rubber spatula; discard solids.
- Place whole milk, heavy cream, sugar, milk powder, vanilla bean paste, and Blackberry Puree in a large saucepan; bring to a low simmer over medium. Remove from heat; cool completely, about 1 hour. Place in an airtight container, and chill 2 days.
- Pour mixture into freezer can of a 4-quart ice-cream freezer; proceed according to manufacturer’s instructions. (Instructions and times will vary.) Transfer gelato to an airtight freezer-safe container; freeze until firm, about 2 hours. Garnish servings with fresh blackberries.
BLUEBERRY GELATO | A BAKER'S HOUSE
From abakershouse.com
4.8/5 (5)Total Time 3 hrs 20 minsCategory Ice CreamCalories 200 per serving
- Puree the blueberries, sugar and milk in a high speed blender until smooth. If you do not have a Vitamix or Blendtec, I would suggest that you strain the puree to remove any bits of the blueberry left in the mixture.
- Process according to your ice cream machine's directions, about 15-18 minutes. Freeze for 3-5 hours. You may need to warm the gelato slightly before serving. Sit it on the counter for 10 minutes so it softens or else you will miss its creamy texture.
BLUEBERRY GELATO - FOOD NOUVEAU
From foodnouveau.com
3.8/5 (5)Category Dessert
- For the blueberry puree: Place the fruits in a large bowl, then add the sugar or your choice and the lemon juice. Mix to coat the fruits thoroughly. Let rest at room temperature for 15 to 30 minutes. If the blueberries you’re using are frozen, let rest for 45 to 60 minutes to give the fruits time to thaw completely, then macerate.
- Transfer the macerated blueberries to a saucepan. Place over medium-high heat and bring to a boil. Lower the heat and simmer until the blueberries have broken down and the syrup has thickened, 8 to 10 minutes. If the blueberries you used were frozen, the simmering time could take up to 15 minutes before excess water evaporates and the mixture thickens. Remove from the heat and let cool to room temperature. Transfer to an airtight container and refrigerate at least 2 hours or overnight.
- Prepare the gelato base of your choice according the recipe instructions. Refrigerate until completely cold.
- To churn: Transfer the fruit mixture to a blender and mix until you get a fine puree consistency (you can also use a stick blender to do this). Measure out 2 cups (500 ml) of blueberry puree for the gelato (save the remaining puree, if any, to spoon over the churned gelato as a coulis, or add to a smoothie.) Whisk the blueberry puree into the prepared gelato base. Pour into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is icy but still soft.
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