Mario Batalis Strawberry Gelato Recipes

MARIO BATALI'S STRAWBERRY GELATO

Steps:

• # ingredients 1 pound strawberries instructions Hull and chop the strawberries # step 2 ingredients 2 tablespoons nonfat dry milk powder 2 tablespoons sugar 11⁄2 cups milk 1⁄2 cup heavy cream instructions Whisk the dry milk and 2 tablespoons of the sugar together in a small bowl. Combine the milk and cream in a large heavy- bottomed saucepan and stir in the dry milk mixture. Bring just to a simmer over medium heat, stirring to dissolve the sugar. # step 3 ingredients 2 tablespoons sugar 4 large egg yolks One 14-ounce can sweetened condensed milk 1⁄4 teaspoon salt instructions Meanwhile, whisk the egg yolks and 2 tablespoons sugar together in a medium heatproof bowl. Gradually whisk in about 1 cup of the hot milk mixture, then return to the saucepan and stir in the condensed milk. Cook over medium heat, stirring constantly with a heatproof spatula or a wooden spoon, until the custard registers 185°F on an instant-read thermometer. # step 4 ingredients 1/4 cup sugar instructions Immediately strain the custard through a fine-mesh strainer into a heatproof bowl and chill over an ice bath, stirring occasionally, until cold. Cover and refrigerate for at least 6 hours, or, preferably, overnight. # step 5 instructions Meanwhile, combine the strawberries, the remaining 1⁄4 cup sugar, and the salt in a medium bowl. Cover and refrigerate for 45 minutes. # step 6 instructions Drain the strawberries. Add to the chilled custard, mixing with an immersion blender and breaking up the strawberries. Or transfer the strawberries and custard to a regular blender, in batches, and blend well. # step 7 instructions Pour the strawberry mixture into an ice cream maker and freeze according to the manufacturer's instructions. Pack the gelato into a freezer container and freeze for at least 3 hours before serving. (The gelato is best served the day it is made.)

STRAWBERRY AND BALSAMIC HOMEMADE GELATO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone non-stick mat that is larger than the tray to prevent juice from spilling onto the tray.
• Combine strawberries, 1/4 cup sugar, and balsamic vinegar in a bowl; toss gently to coat. Transfer to the baking sheet, scraping down the bowl with a spatula to ensure all the liquid is included.
• Bake in the preheated oven for 30 minutes. Remove from oven and set aside to cool, about 30 minutes.
• Transfer cooled strawberries and all juice to the bowl of a food processor. Add remaining 1/4 cup sugar and cream; mix until smooth.
• Pour strawberry mixture into an ice cream maker and freeze according to manufacturer's instructions until it reaches the creamy texture of a gelato, 40 to 45 minutes. Serve immediately.