Fresh Strawberry Gelato

I checked this week’s supermarket circular and saw that strawberries were on sale. I knew they wouldn’t be all that sweet since despite the price, they’re not in season yet. But I couldn’t pass up the sale so the next thing that came to mind was using them in ice cream.

I love ice cream, and when it’s homemade even better. Last year at a relative’s wedding, one of the guests brought over her ice cream maker and with a little help from the family made both butter pecan and lemon ice cream from scratch. I don’t have to tell you how outstanding it was. While stirring the milk and egg custard base over the stove that day I promised myself when I got back home I was gonna break out the cuisinart ice cream maker I hadn’t used in ages & start making some ice cream again.

I searched online for ice cream recipes and decided because to make a gelato instead. Gelato is an italian version of ice cream that is more dense, doesn’t contain much air like store bought ice creams and intense in flavor. It also contains less fat compared to ice cream so that’s a plus too.

This recipe from Bon Appetit magazine intrigued me after seeing it on another blog so I decided to go with this one.

Fresh Strawberry Gelato

makes about 4 cups

Recipe by Katrina and Carmelo Turillo
May 2009

3/4 cup sugar (preferably organic)
1 tablespoon cornstarch
1 cup whole milk
3/4 cup heavy whipping cream
2 1/4 cups sliced hulled strawberries
2 tablespoons pomegranate juice

Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk and cream. Whisk over medium heat until gelato base thickens and begins to bubble, about 5 minutes. Pour into bowl. Cool over ice, stirring occasionally.

Puree strawberries in processor. Strain into gelato base. Mix in pomegranate juice. Chill 3 hours. Process in ice cream maker according to manufacturer’s instructions. Transfer to container. Cover; freeze until firm, at least 3 hours and up to 2 days.

I modified the recipe a bit by using fat free half & half in place of the milk & heavy cream. I also substituted lemon juice since I didn’t have any pomegranate juice. After mixing all ingredients according to directions, I let it cool in the refrigerator until ready to mix in the ice cream maker.

While chilling the custard developed that characteristic pink color indicative of strawberry ice cream. Then I added to the ice cream maker and watched it do it’s magic.

Scoop the mix into a container, allow to freeze and voila! Homemade gelato quicker than the time it takes to run to the supermarket for a pint of Haagen-Dasz. I’ll let you know how it tastes tomorrow.

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