Strawberry Gelato Recipes

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STRAWBERRY GELATO



Strawberry Gelato image

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

1 pound fresh strawberries
1 cup granulated sugar
¾ cup whole milk ((water, 2% or skim milk can be used))
2 tablespoons freshly squeezed lemon juice
½ cup heavy whipping cream

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



Strawberry Gelato image

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

2 cups whole milk
2 tablespoons light corn syrup
1 tablespoon honey
3/4 cup sugar
1/2 teaspoon sea salt
2-1/2 cups fresh strawberries (about 12 ounces), halved
1/2 cup heavy whipping cream
1 teaspoon lemon juice

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.

STRAWBERRY AND BALSAMIC HOMEMADE GELATO



Strawberry and Balsamic Homemade Gelato image

Fresh strawberries and balsamic vinegar pair perfectly - even more so in this homemade Italian ice cream. I roast the strawberries in the oven for 30 minutes to release all their sweet juice.

Provided by Simona

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 4

Number Of Ingredients 4

3 ½ cups fresh strawberries, hulled
½ cup white sugar, divided
1 teaspoon balsamic vinegar
½ cup heavy whipping cream

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.

Nutrition Facts : Calories 240.5 calories, Carbohydrate 35.7 g, Cholesterol 40.8 mg, Fat 11.4 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 6.9 g, Sodium 12.9 mg, Sugar 31.4 g

WINTER STRAWBERRY GELATO



Winter Strawberry Gelato image

I'm calling this "winter" strawberry gelato only because I'm making it with frozen organic strawberries. You can use sweet, fresh strawberries when they're in season. The recipe is inspired by Sherry Yard, a pastry chef who taught me that you can make perfectly wonderful ice cream with no cream and no eggs. I make this one with 2 percent milk, but you could use whole milk. If you're thinking of using skim milk, substitute water and make sorbet.

Provided by Martha Rose Shulman

Categories     ice creams and sorbets, dessert

Time 3h

Yield Just under five cups, serving six to eight

Number Of Ingredients 6

1 1-pound bag frozen strawberries; or 1 pound ripe, sweet strawberries, hulled
1/2 cup sugar, preferably organic fair-trade sugar
1/4 cup water
2 cups milk (2 percent or whole)
2 teaspoons fresh lemon juice
Pinch of salt

Steps:

  • Place a 1-quart container and one smaller container - for any extra gelato - in the freezer. Combine the strawberries, sugar and water in a medium saucepan, and bring to a simmer. Simmer until the strawberries thaw and become very soft, about 15 minutes. Remove from the heat, and transfer half the mixture to a blender. Since the mixture is hot, just cover the top of the blender jar with a dish towel pulled down tight. Blend until smooth, and then add half the milk. Blend again until smooth. Repeat with the remaining strawberries and milk. Transfer to a bowl, and chill in the refrigerator.
  • Stir in the lemon juice and salt, and transfer to the container of an ice cream maker. Freeze according to the manufacturer's directions. Scrape into the chilled container, and return to the freezer for at least two hours before serving. If frozen solid, allow to soften in the refrigerator for 20 to 30 minutes before serving.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 64 milligrams, Sugar 18 grams

STRAWBERRY GELATO



Strawberry Gelato image

This recipe is perfect for 1.5-quart ice cream makers. It's easy to make and tastes great. Making gelato takes some trial and error to figure out the custard bases, flavors, and the quirks of your ice cream maker. Once you conquer the technique you won't believe what you can do.

Provided by Fat Al Johnson

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time P1DT20m

Yield 4

Number Of Ingredients 5

2 cups whole milk
½ cup white sugar
4 egg yolks
½ teaspoon vanilla extract
1 cup chopped fresh strawberries

Steps:

  • Beat milk, sugar, egg yolks, and vanilla with a wire whisk in a saucepan; cook and stir over medium heat until beginning to thicken, about 5 minutes.
  • Fold the strawberries into the thickening mixture. Whisk until the strawberries soften enough to nearly dissolve into the liquid. Continue cooking until nearing a boil and thick enough for a thin layer to cling to a spoon dipped into it, about 5 minutes.
  • Chill in refrigerator until completely cool.
  • Freeze in canister of ice cream maker according to manufacturer instructions.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 35.6 g, Cholesterol 217 mg, Fat 8.5 g, Fiber 1.2 g, Protein 7 g, SaturatedFat 3.9 g, Sodium 57.4 mg, Sugar 33.5 g

HOW TO MAKE ITALIAN STRAWBERRY GELATO AT HOME



How to Make Italian Strawberry Gelato at Home image

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

400 g (14 oz) of ripe strawberries
150 g (3/4 cup) of granulated sugar
250 ml (1 cup) of heavy cream
250 ml (1 cup) of whole milk

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

STRAWBERRY GELATO WITH BALSAMIC DRIZZLE



Strawberry Gelato with Balsamic Drizzle image

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 2 cups

Number Of Ingredients 0

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.

GELATO ALLA FRAGOLA - STRAWBERRY GELATO



Gelato alla Fragola - Strawberry gelato image

Provided by Food Network

Categories     dessert

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 5

12 ounces fresh strawberries (hull removed)
3/4 cup sugar
2 cups whole milk
1/2 cup heavy cream
1 teaspoon fresh lemon juice

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)



Strawberry Gelato (Italian Style) image

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

6 egg yolks
1 1/2 cups sugar
4 cups milk
2 tablespoons vanilla extract
2/3 cup strawberry preserves
2/3 cup fresh strawberries, sliced

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.

STRAWBERRY GELATO



Strawberry Gelato image

Categories     Food Processor     Dessert     Freeze/Chill     Kid-Friendly     Low Sodium     Wheat/Gluten-Free     Strawberry     Summer     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 quart

Number Of Ingredients 6

1 cup minus 1 tablespoon superfine granulated sugar
1 cup bottled or filtered still water (not distilled)
1 pound strawberries (about 1 pint)
1 tablespoon fresh lemon juice
1 teaspoon lightly beaten egg white*
*If egg safety is a problem in your area, substitute powdered egg whites reconstituted by following package instructions.

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.

STRAWBERRY GELATO



Strawberry Gelato image

A local fruit and vegetable market had strawberries on sale at $2 for a crate (8 pounds). This is what I made with most of those strawberries. While the recipe indicates use of an ice cream churn, the recipe still produces an excellent gelato without it (though it might be harder to scoop out).

Provided by Late Night Gourmet

Categories     Dessert

Time 4h

Yield 20 serving(s)

Number Of Ingredients 4

2 lbs strawberries (weight after removing stems)
2 cups white sugar
4 tablespoons lemon juice
2 cups half-and-half

Steps:

  • Cut stems and non-red parts from strawberries and discard. Cut strawberries into quarters.
  • Mix strawberries with sugar and lemon juice to coat fully. Allow to rest at room temperature for half an hour (this process macerates the strawberries to draw more flavor out of them).
  • Transfer strawberry mixture to a food processor. Puree with 1 cup of half-and-half. Transfer to a plastic container with a lid and repeat for the remaining strawberries and half-and-half.
  • Move container of strawberry mixture to freezer and freeze for at least 4 hours, stirring every hour to scrape gelato from edges of container. Continue freezing until it reaches desired consistency. Churn in an ice cream mixer in batches for a few minutes at a time then serve.

Nutrition Facts : Calories 124.1, Fat 2.9, SaturatedFat 1.7, Cholesterol 8.9, Sodium 10.6, Carbohydrate 24.7, Fiber 0.9, Sugar 22.3, Protein 1

FRESH STRAWBERRY GELATO



Fresh Strawberry Gelato image

Provided by Katrina Turillo

Categories     Milk/Cream     Food Processor     Ice Cream Machine     Freeze/Chill     Kid-Friendly     Frozen Dessert     Strawberry     Summer     Bon Appétit     Small Plates

Yield Makes about 4 cups

Number Of Ingredients 6

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

Steps:

  • 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.

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