Strawberry Wafflewich With Fresh Berry Gelato Food

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.

CHUNNEL CAKE SANDWICHES WITH DULCE DE LECHE GELATO

Steps:

• For the gelato: Scoop the softened gelato into a large mixing bowl. Using a rubber spatula, fold in the dulce de leche and malted powder to taste, if using. Transfer to an airtight container and refreeze for 2 hours.
• For the chunnel cakes: Mix together 1/2 cup of the granulated sugar and the cinnamon in a small bowl. Set aside.
• In a mixing bowl, whisk together the flour, baking powder, orange zest, salt and the remaining 1/4 cup sugar. In a separate bowl, whisk together the milk, olive oil and eggs. Make a well in the center of the flour mixture and pour in the wet ingredients, stirring to create a smooth, shiny batter. Transfer to a piping bag fitted with a medium-size star tip, or a re-sealable freezer bag with a corner snipped off and fitted with the same. Transfer the filled bag to the refrigerator to chill until very cold, 30 minutes to 1 hour.
• Fill a wide, shallow pot or Dutch oven with 3 inches of vegetable oil, and heat the oil to 360 degrees F.
• Working in batches, carefully pipe 3-inch coils of the batter into the hot oil. Fry until golden brown, 5 minutes. With a spider or slotted spoon, transfer the fried cakes to the bowl with the cinnamon sugar and coat with sugar on both sides.
• For the sandwich build: Take one chunnel cake and place a scoop (about 1/3 cup) of the dulce de leche ice cream on top. Sandwich with another chunnel cake, and drizzle with some extra dulce de leche. Serve immediately or freeze for later.

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.

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.

WAFFLES WITH WARM STRAWBERRY SAUCE

Steps:

• In a large saucepan, combine the strawberries, 1/4 cup cranberry juice and honey. Cook over low heat for 10 minutes, stirring occasionally. , In a small bowl, combine cornstarch and remaining cranberry juice until smooth; stir into strawberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Toast waffles according to package directions; top with warm strawberry sauce.