Friday, November 7, 2014

Strawberry gelato

When made with really sweet, ripe strawberries, this gelato is sure to bring back happy memories of childhood. Enjoy it simply on its own.

* Makes about 2 3/4 pints
  • 1 recipe gelato di crema
  • 3 1/2 cups hulled and chopped fresh strawberries
  • 2 tbsp. superfine sugar
  • 1 tsp. lemon juice
  • 1 tsp. pure vanilla extract
Prepare the basic gelato recipe (or one of its variations) and let cool completely.

Purée the strawberries in a blender or food processor with the sugar, lemon juice, and vanilla extract. Pour through a fine-mesh strainer to remove seeds, if desired.

Stir the strawberry purée into the basic gelato until well blended. Pour into an ice cream maker and process according to the manufacturer’s directions or into a freezer container and use the hand-mixing method. Stop churning when it is almost firm, transfer to a freezer container, and leave in the freezer for 15 minutes before serving, or until required.

This gelato is best eaten within 1 month. Take out 15 minutes before serving to soften.

Variations

  • Crushed strawberries & cream gelato
Prepare the basic gelato di crema. Crush 3 1/2 cups strawberries with a fork and stir into the gelato along with 1 cup sweetened whipped cream. Leave the mixtures well swirled and unblended.

  • Strawberry & orange gelato
Prepare the basic gelato di crema, adding the finely grated zest of 2 oranges and replacing some of the light cream with the juice of 1 orange. Then combine with the strawberry purée and continue as usual.

  • Fraise gelato
Prepare the basic recipe, adding 4 to 6 tablespoons Fraise to the strawberries before puréeing.

  • Strawberry mallow ice
Prepare the basic strawberry gelato, stirring in 1 cup mini-marshmallows or chopped large marshmallows just before the final freezing.