Winter Strawberry Gelato

Name: Winter Strawberry Gelato
Total time: 3 h
Yield: Just under five cups, serving six to eight
Ingredients: 1 1-pound bag frozen strawberries; or 1 pound ripe, sweet strawberries, hulled; 1/2 cup sugar, preferably organic fair-trade sugar; 1/4 cup water; 2 cups milk (2 percent or whole); 2 teaspoons fresh lemon juice; Pinch of salt

By Martha Rose Shulman

Total Time: 20 minutes, plus 2 hours 30 minutes' freezing and refrigeration
Rating: 4(85)
Comments: Read comments

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.

Featured in: Desserts for the Conscientious

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Ingredients

Yield:Just under five cups, serving six to eight

11-pound bag frozen strawberries; or 1 pound ripe, sweet strawberries, hulled
½cup sugar, preferably organic fair-trade sugar
¼cup water
2cups milk (2 percent or whole)
2teaspoons fresh lemon juice
Pinch of salt

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.

Tip

Advance preparation: This will keep for a couple of weeks in the freezer. The strawberry base can be made up to a day before you make the gelato.

Ratings

4 out of 5

85 user ratings

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Comments

Sheila7 years ago

This is a very easy recipe. I used fresh strawberries and the taste was not intense. Maybe frozen berries produce a stronger strawberry taste. Would like to try it again with fresh in-season fruits.

Sandee4 years ago

OMG this is the most refreshing summer dessert ever! Used "tired" fresh strawberries (fully ripe but looking a little sad) and did the water substitute suggested (making a sorbet). Absolutely perfect and easy.

Sandee4 years ago

Paige7 years ago

I just made this today. It was delicious. I used frozen strawberries that we froze last season and they released a great deal of juices and substituted lime juice and zest because I didn't have any lemons. Still turned out great.

Sheila7 years ago

This is a very easy recipe. I used fresh strawberries and the taste was not intense. Maybe frozen berries produce a stronger strawberry taste. Would like to try it again with fresh in-season fruits.

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