Winter Strawberry Gelato Recipes
STRAWBERRY GELATO
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
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.
WINTER STRAWBERRY GELATO
I'm calling this "winter" strawberry gelato only because I'm making it with frozen organic strawberries. You can use sweet, fresh strawberries when they're in season. The recipe is inspired by Sherry Yard, a pastry chef who taught me that you can make perfectly wonderful ice cream with no cream and no eggs. I make this one with 2 percent milk, but you could use whole milk. If you're thinking of using skim milk, substitute water and make sorbet.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 3h
Yield Just under five cups, serving six to eight
Number Of Ingredients 6
Steps:
- Place a 1-quart container and one smaller container - for any extra gelato - in the freezer. Combine the strawberries, sugar and water in a medium saucepan, and bring to a simmer. Simmer until the strawberries thaw and become very soft, about 15 minutes. Remove from the heat, and transfer half the mixture to a blender. Since the mixture is hot, just cover the top of the blender jar with a dish towel pulled down tight. Blend until smooth, and then add half the milk. Blend again until smooth. Repeat with the remaining strawberries and milk. Transfer to a bowl, and chill in the refrigerator.
- Stir in the lemon juice and salt, and transfer to the container of an ice cream maker. Freeze according to the manufacturer's directions. Scrape into the chilled container, and return to the freezer for at least two hours before serving. If frozen solid, allow to soften in the refrigerator for 20 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 64 milligrams, Sugar 18 grams
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
STRAWBERRY GELATO
This recipe is perfect for 1.5-quart ice cream makers. It's easy to make and tastes great. Making gelato takes some trial and error to figure out the custard bases, flavors, and the quirks of your ice cream maker. Once you conquer the technique you won't believe what you can do.
Provided by Fat Al Johnson
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time P1DT20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 35.6 g, Cholesterol 217 mg, Fat 8.5 g, Fiber 1.2 g, Protein 7 g, SaturatedFat 3.9 g, Sodium 57.4 mg, Sugar 33.5 g
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STRAWBERRY GELATO RECIPE - JON SNYDER | FOOD & WINE
From foodandwine.com
Servings 7Total Time 12 hrs 25 minsCategory Frozen Desserts
- Combine sugar and remaining 2 3/4 cups half-and-half in a medium saucepan; bring to a simmer over medium. Remove from heat; gradually whisk in slurry. Return pan to medium, and cook, stirring, until mixture comes to a boil and thickens slightly, 8 to 10 minutes. Pour mixture into a heatproof bowl. Cool completely in an ice bath, about 25 minutes.
- Meanwhile, use a potato masher to mash strawberries in a large bowl until crushed and juicy to yield about 3 cups strawberry puree. Stir strawberry puree into cooled half-and-half mixture. Cover and refrigerate until well chilled, at least 2 hours.
- Pour half of chilled strawberry mixture into the freezer bowl of a 1 1/2-quart electric ice cream maker, and proceed according to manufacturer’s instructions.
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From thekitchencommunity.org
Ratings 126Published 2021-10-14
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From savorysimple.net
5/5 (2)Total Time 6 hrs 20 minsCategory DessertCalories 248 per serving
- Place the strawberries, rhubarb, 2 tablespoons sugar and 2 tablespoons water in a medium-sized saucepan set over medium heat. Cook for approximately 10 minutes, stirring occasionally, optionally mashing with a potato masher to help extract juices. The mixture is ready when the rhubarb is soft.
- In a medium saucepan, whisk together the egg yolks and sugar until smooth, thick, and pale yellow. This will take around 30 seconds. Whisk in the milk, cream, salt and vanilla until evenly combined.
- Place the saucepan over medium heat. Whisking almost constantly, cook the mixture until an instant-read thermometer reads 170 degrees F, approximately 10 minutes.
RICH STRAWBERRY GELATO | BETTER HOMES & GARDENS
From bhg.com
Servings 2Calories 130 per servingTotal Time 13 hrs 5 mins
- Place berries in a blender container or food processor bowl. Cover and blend or process until nearly smooth.
- Combine 3 cups of the milk, the sugar, and egg yolks in a large saucepan. Cook and stir over medium heat until mixture coats a spoon. (To test, dip a spoon into the custard and draw a line with your finger through the coating. The custard is done when the edges along the line keep their shape.) Remove from heat. Stir in the remaining milk, the pureed berries, and, if desired, food coloring.
- Cover surface of gelato mixture with plastic wrap. Refrigerate 8 hours or overnight until chilled. (Or, place saucepan in a sink of ice water to cool quickly; then cover and chill for 2 hours.) Freeze mixture in a 4- or 5-quart ice cream freezer according to manufacturer's directions. Ripen for 4 hours.
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