Strawberry Gelato Food

STRAWBERRY GELATO (WITHOUT AN ICE CREAM MAKER)

Steps:

• Milk, sugar, cream and egg whites: Place a pot with a milk over medium low heat, add sugar. Stir gently until sugar is completely dissolved. Turn off the heat. Milk should NOT be boiling!
• Separate egg yolks from the egg whites. We'll be using egg whites only.
• Beat heavy cream with egg whites. Add the mixture to the milk.
• Turn on the stove top on low and continuously stirring bring the mixture to 181F. Again, do NOT boil! We're bringing the milk, cream and egg white mix to 181F to pasteurize egg whites.
• If you are using pasteurized egg whites you can skip this step completely.
• TIP: If you don't have a food thermometer here's how you know it's time. Touch the milk with the inside of your wrist, it should be really hot but not burning. And once you see the steam rising from the milk, quickly pour it into a large cold bowl and let cool down until room temperature.
• Strawberries: In the meantime, wash and pat-dry strawberries with a paper towel. Cut them in pieces and process with a blender until smooth and creamy sauce.
• Mixing and freezing): Stir the strawberry sauce into the milk. Pour your "soon to be" gelato into a shallow but large enough container and place it in the freezer for 40 minutes.
• Past 40 minutes pull out your gelato from the freezer and break the ice or the crust that has formed on the surface. Mash everything well with a fork.
• Place container in the freezer for another 40 minutes. Repeat the process.
• After the 3rd round, remove gelato from the container and blend it with a blender or food processor. It should get that creamy and velvety ice cream texture we love. Level it nicely in the container again.
• Place in the freezer until it's time to enjoy your strawberry ice cream treat!

STRAWBERRY GELATO

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.

STRAWBERRY GELATO

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).

STRAWBERRY GELATO

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.

THE EASIEST STRAWBERRY HOMEMADE GELATO RECIPE (NO MACHINE)

Steps:

• In a heavy-bottom saucepan, add the milk. Place over medium-low heat until it comes to a gentle simmer.
• Meanwhile, in a medium bowl, whisk the egg yolks and sugar until smooth. Temper the eggs by slowly pouring in the hot milk mixture while whisking continuously. Pour this custard back into the same saucepan and place over low heat.
• Cook, stirring frequently with a wooden spoon for roughly 6-8 minutes or until the custard has thickened slightly and coats the back of a spoon. Do not bring to a boil or it will curdle. (See tips above about saving curdled custard)
• Pour the mixture through a fine sieve into a clean bowl and let cool down at room temperature, stirring every 5 minutes or so. Add in salt and vanilla to the custard and mix. To cool the custard quickly place the custard in an ice bath (see video above). Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
• When the custard base is cold begin to whip the cream on high speed until stiff peaks form.
• Gently fold the custard base into the whipped cream until smooth and thickened. Don't beat or you will deflate the whipped cream.
• Stir together the pureed strawberries and sugar until the sugar has dissolved. Then, stir this into the gelato base.
• Pour the gelato into a loaf pan or any freezer-safe container and place it in the freezer. Now, after 30-60 minutes go in a whip it up to break up the ice crystals. Do this roughly 2-3 times until it thickens up (see video above for step by step)
• Allow freezing for another 4-5 hours or until frozen before scooping. If hard to scoop allow the gelato to sit at room temperature for 5-10 minutes until it softens slightly.
• Cover well and store in the freezer for up to 6 weeks.

STRAWBERRY GELATO

Steps:

• Combine the milk and the cream in a medium saucepan over medium heat. Bring the mixture to a boil for about 4 minutes, then remove from the heat.
• Puree the strawberries and stir into the milk mixture. Set the mixture aside to cool.
• Whisk the egg yolks and the sugar together until creamy.
• Stir the cooled strawberry mixture into the egg yolk mixture. Cook in the top of a double boiler for 2-3 minutes, then remove from heat and let cool slightly. Pour the custard into a bowl, cover with plastic wrap, and freeze for 3 hours. Stir the gelato vigorously or process in a food processor, and return it to the freezer for another 3 hours. Alternately, an ice cream maker can be used for this step, follow the manufacturer's directions.
• Serve garnished with fruit.

GELATO ALLA FRAGOLA - STRAWBERRY GELATO

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 GELATO

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 WITH BALSAMIC DRIZZLE

Steps:

• Take the favorite Italian combination of fresh strawberries and balsamic to the next level by drizzling some aged balsamic over strawberry gelato. If you don¿t have any on hand, you can make your own balsamic syrup: Bring 2 cups balsamic vinegar, 1/2 cup sugar and 1/4 teaspoon kosher salt to a boil, stirring occasionally, until the vinegar is reduced to 1 cup and coats the back of a spoon, 15 to 20 minutes. Let cool.

HOW TO MAKE ITALIAN STRAWBERRY GELATO AT HOME

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.

STRAWBERRY GELATO (ITALIAN STYLE)

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.

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).