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
STRAWBERRY GELATO (WITHOUT AN ICE CREAM MAKER)
Who can resist creamy, fragrant strawberry gelato during these hot summer days? Impossible! So here we are. Making delicious homemade strawberry gelato.
Provided by Italian Recipe Book
Time 2h20m
Number Of Ingredients 6
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!
THE EASIEST STRAWBERRY HOMEMADE GELATO RECIPE (NO MACHINE)
Somehow even creamier than ice cream, my Easiest Homemade Strawberry Gelato recipe (No Machine) is the perfect way to cool off without any fuss.
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 8
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
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.
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
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 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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STRAWBERRY GELATO RECIPE – NO MACHINE REQUIRED
From heartycookbook.com
5/5 (5)Total Time 2 hrsCategory Dessert, SnackCalories 167 per serving
- This recipe is a bit different from the usual custard-base homemade ice cream and it being a gelato has everything to do with it! Start by adding the milk to a medium saucepan. Place this over medium to low heat until it starts simmering (no need to boil a gentle simmer would do).
- Side by side in a mixing bowl, whisk the egg yolks and sugar until completely smooth. When milk is done temper the eggs, do this by slowly pouring in the hot milk in the egg and sugar mixture while whisking continuously use a regular whisk.
- Once all the milk is whisked in the egg mix pour this custard back into the same saucepan. Cook on low heat while stirring frequently. Keep on the stove until the custard has thickened slightly and leaves a thick coat on the back of a spoon this will take 7-8 minutes at the most.
- Do not bring it to a boil or it will curdle and spoil. Follow these steps or check out step 1 from our Best Vanilla Ice Cream, on how to make the best custard base. Both have slight differences but both will yield a rich and creamy ice cream.
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