Things are a little busy around my house right now as my two college kids are back home for a bit and my daughter is finishing up at high school. I’m doing lots of cooking, but getting time to post what I’m making is a bit more of a challenge. I had to share this recipe though because we love it and it is one I have been making for years.
When my kids were young we always used to go to the farm to pick strawberries for mother’s day. I love fresh farm strawberries. They have so much more flavor and are amazing. After we picked baskets and baskets (thank you kids), I would come home and make jam and and strawberry shortcake and a few other strawberry based foods. I always made this gelato too and I only make it when I have farm strawberries. My daughter and I were at the farmer’s market yesterday and I picked some up there, so I had to make this.
I love the simplicity of this recipe and the fact that the strawberries really shine. Its so easy to make in a home ice cream maker. See my favorite items page for the one I have. It is inexpensive and it works great! I also have listed there the ice cream containers that I use, which are great.
Strawberry Gelato
Ingredients
- 3/4 cup sugar
- 1 tbsp cornstarch
- 1 cup whole milk
- 3/4 cup heavy cream
- 1 tsp vanilla
- 2 1/2 cups chopped very ripe strawberries
Instructions
- In a medium sauce pan, heat the sugar, cornstarch, milk and cream over medium heat. Whisk this mixture constantly as it heats, until it is thickened and bubbling. Pass through a fine mesh strainer in to a bowl and cover with plastic wrap directly on the top of the mixture. Allow to cool and place in the fridge overnight, covered in plastic wrap. Make sure your ice cream bowl is in the freezer at least 24 hours (longer is better) before you will churn the ice cream.
- Place the strawberries in blender and puree until very smooth. Strain through a fine mesh strainer into a mason jar or into a bowl covered with plastic wrap and put this into the fridge overnight as well. You want everything cold before you churn.
- Pour both mixtures into your ice cream bowl the next day and churn according to the instructions for whatever ice cream maker you use. When it is soft serve consistency, scrape into your container and freeze for at least a few hours before eating. I also freeze my ice cream container ahead of time so the mixture isn't going into a warm container. See my post for the ice cream containers I use and love.
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