* 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
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.
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