Ingredients
- 12 ounces fresh strawberries (hull removed)
- 3/4 cup sugar
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon fresh lemon juice
Directions
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.
You can substitute the following fruits using the above recipe: Bananas, peaches, Pears, raspberries, blackberries, apricots, Granny Smith apples and blueberries.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By krisdewan_9056413
Corona, CA
on July 30, 2011
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Sorry but to the previous poster who said that you should add eggs to make it a gelato: that is NOT gelato. Eggs are only added to a gelato if you're making some kind of custard-base flavor (e.g. zabaglione. You're talking about American ice cream. Anyway, I'm always trying to reduce my sugar so I put a half a cup of Truvia in for the sugar and switched to half n' half and cream (which also contributes to it not being a gelato. I believe the berries already make it very sweet.
It tastes delicious and has a nice consistency. I used a Cuisinart maker. Very easy to make and I will be trying this recipe with other types of berries in future. Buon appetito!
By danielleheidenr...
Chalfont, PA
on July 25, 2011
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This was delicious recipe. Full of strawberry flavor... No complaints. After being in the freezer it did get more firm.
By JMMARTIN0287
MYRTLE BEACH, SC
on July 04, 2011
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it was extremely tasty...just like freshly picked strawberries...however, it was NOT Gelato. After making this at work for a dessert special, I noticed it was still "icy" more like an icy treat then gelato. So I grabbed my copy of Dulce Italiano by Gina Depalmo and made a milk chocolate gelato yesterday...NOW THAT was gelato, smooth, rich, creamy. This recipe is missing the boiling of the milk and cream on the stove as well as the incorporation of egg yolks
Don't get me wrong, it was great for a summer treat...but gelato? it was not-o. sorry
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