FRESH STRAWBERRY GELATO
Steps:
- In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the milk and whipping cream.
- Place the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble and thickens, 5-10 minutes. Remove from the heat and stir in the vanilla.
- Pour the mixture into a bowl and cool completely (either by pressing plastic wrap directly on the surface and refrigerating or nesting the bowl in a larger bowl filled with ice and stirring until it is cool to the touch).
- Puree the strawberries in a blender until the mixture is very smooth.
- Once the gelato base has cooled completely, strain the strawberry mixture through a fine mesh strainer into the creamy mixture. Use a rubber spatula or the back of a large spoon to press the strawberry puree through the strainer so all the pretty strawberry liquid gets strained into the gelato but the seeds are left behind. Stir well.
- Cover the gelato by pressing plastic wrap directly on the surface. Refrigerate 3 hours or up 24 hours.
- Process the gelato in your ice cream maker following the manufacturer's instructions. Scrape the ice cream into a container, cover and freeze for at least two hours or up to 2 days (and I'm guessing even longer than that).
Nutrition Facts : ServingSize 1 Serving, Calories 249 kcal, Carbohydrate 34 g, Protein 2 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 30 mg, Fiber 1 g, Sugar 30 g
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.
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
GELATO ALLA FRAGOLA - STRAWBERRY GELATO
Provided by Food Network
Categories dessert
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a blender combine the strawberries, sugar and whole milk and puree until smooth.
- Add in the heavy cream and mix just enough to combine (you do not want to whip the cream). Add in the lemon juice. Refrigerate for at least 4 hours. Refrigerating overnight is best because it will allow the flavor to intensify.
- Transfer the mixture into an ice cream machine and freeze according to the manufacturer's instructions. Serve at once with fresh cut strawberries, if desired, or freeze for up to one month.
STRAWBERRY WAFFLEWICH WITH FRESH BERRY GELATO
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 3h50m
Yield 6 Belgian waffles
Number Of Ingredients 21
Steps:
- For the gelato: Scoop the softened gelato onto a clean countertop or into a baking dish. Fold the blueberries, raspberries and mint into the gelato, using two rubber spatulas. Scoop into an airtight container and freeze for 2 hours.
- For the macerated strawberries: Add the strawberries, vinegar, sugar, salt and pepper to a medium bowl, and toss to combine. Cover and leave for at least 20 minutes. Drain off excess liquid.
- For the waffles: In a mixing bowl, whisk together the whole-wheat and all-purpose flours, the granulated and brown sugars, the baking powder and the salt. In a separate bowl, whisk together the melted butter, milk and eggs. Slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in half of the macerated strawberries. Cover and rest for 20 minutes.
- Preheat a waffle iron and spray its surface with nonstick spray. Pour a generous 1/2 cup of the waffle batter into the iron, close and cook until golden brown, 5 to 6 minutes. Remove the waffle and repeat with the remaining batter, reapplying nonstick spray between waffles.
- Place one perfectly cooked waffle on a plate and cut it in half diagonally to make two triangles. Top one triangle with a scoop of gelato. Sandwich with the other waffle triangle. Garnish with a spoonful of macerated strawberries, followed by a sprinkling of powdered sugar.
HOW TO MAKE ITALIAN STRAWBERRY GELATO AT HOME
Strawberry Gelato is one of the most popular fruit gelato flavors. When spring comes and strawberries are ripe and super sweet, you can't resist the temptation of a good strawberry gelato. Even better if it's a strawberry gelato made at home! This homemade strawberry gelato recipe uses no eggs: just heavy cream, whole milk, sugar and fresh strawberries! This quick and easy preparation, with NO EGGS and NO COOKING, requires only one basic rule for its success: the freshness and high quality of its ingredients.
Provided by Recipes from Italy
Categories dessert recipes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Wash and dry the strawberries thoroughly. Remove the stalk and any damaged or unripe parts. Cut the strawberry into pieces and put them in a blender or in the container of an immersion blender and blend the strawberries well, until you have a smooth puree. Check that no large chunks remain.
- Pour the strawberry puree into a bowl and add the sugar. Then add the heavy cream and finally the whole milk. Mix thoroughly with a spoon until the sugar is completely dissolved.
- Pour the mixture into the basket of the ice cream maker, close and start it. After about 40 minutes (the time may vary depending on the model of the machine) your strawberry gelato will be ready!
- Follow carefully the above one and two steps, then pour the strawberry mixture into a gelato container and place it in the refrigerator. Let it cool for about 1/2 an hour. Then transfer in the freezer and let it freeze for about 5 hours. EVERY 30 MINUTES you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed.
Nutrition Facts : ServingSize 100 g, Calories 219 cal
STRAWBERRY GELATO
Categories Food Processor Dessert Freeze/Chill Kid-Friendly Low Sodium Wheat/Gluten-Free Strawberry Summer Party Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a small heavy saucepan heat sugar and water over high heat, stirring until sugar is dissolved. Cool syrup.
- Trim strawberries and in a food processor purée until smooth. Transfer 2 cups purée to a bowl, reserving remainder for another use, and stir in syrup and lemon juice. Chill strawberry mixture until cold and up to 1 day.
- Stir in egg white and freeze in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.
STRAWBERRY GELATO (ITALIAN STYLE)
This recipe is very close to a true Italian gelato. Gelato is more dense than American ice cream because the churning and freezing process differs from the one used for ice cream. Most electric ice cream machines will produce a very good gelato. This recipe requires about 1 to 2 hours refrigeration time to chill the cooked base before processing in your machine. Cook time = the cooking time for the custard base. The freezing/processing time for your ice cream machine is not included in the Prep/Cook times below.
Provided by Dee514
Categories Frozen Desserts
Time 30m
Yield 1-1 1/2 Quarts (approx.)
Number Of Ingredients 6
Steps:
- Beat yolks and sugar until the mixture becomes fluffy.
- Add milk and vanilla, stirring continuously until the mixture is well blended.
- Pour mixture into the top of a double boiler and cook over low heat until the mixture is the consistency of light cream.
- Keep stirring to prevent lumps.
- Pour the cooked mixture through a fine strainer, and cool in the refrigerator until mixture is cold (1 to 2 hours).
- Place cold mixture in electric ice cream maker, add the strawberry preserves and fresh strawberries.
- Process according to the directions for your machine.
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