Gelato alla Fragola - Strawberry gelato

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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!

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This was delicious recipe. Full of strawberry flavor... No complaints. After being in the freezer it did get more firm.

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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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Cool stories, reviewers. Did anyone actually make this recipe? Sure, the base tastes GREAT. But there's nowhere near enough fat in this to turn it into ice cream. A flat hour in the mixer (Kitchenaid, by the way along with two hours in the freezer didn't bring the mixture anywhere near even soft serve. I've got a strawberry flavored milkshake in my freezer refusing to turn into ice cream.

Do yourself a favor and make a real ice cream, like the cooked custard Alton Brown has on here. Sure, it requires a little extra effort but, you know what? You get what you pay for. And here, you get a bunch of crap.

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I strained blackberries and then combined everything. I actually let it sit for 2 nights only because we had company. Then I threw it into the ice cream machine and 30 minutes later had some wonderful soft serve gelato! Maybe next time I'll try blueberries but I will strain those as well.

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This was good, but not as good as Giada's chocolate hazelnut gelato. Made it with blueberries and it turned out grainy.

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I love this recipe. Following the suggestions, I used bananas...used up 3 frozen, very rip bananas I had planned to use for banana bread. . .awesome, easy, and NO EGGS. I will definitely make it again, next time adding little mini choc chips at the end--bananas and chocolate, a match made in heaven. We have raspberries growing in our garden, that may be next...I have a Krups ice cream maker, it was able to rotate for 30 to 35 mins, hardening the mixture more and more...it comes out like 'soft serve' but I froze it. Yum. If your fruit is especially sweet and ripe, cut back on the sugar.

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I used this recipe for my first ever batch in a new gelato machine and it is REALLY very good. I have read that real gelato does NOT use eggs, yet it seems almost every recipe I find for it, calls for eggs and needs to be cooked and then chilled before freezing. Being impatient myself, along with two kids watching the paddle turn, it probably could have been left in the machine a little longer but it was still really flavorful. We did not let it sit overnight or even a few hours either before freezing, and it was still very good. This will definitely become one of my base recipes for fruit gelato!! I will try peaches next!

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Other than having to wait overnight to make this delicious gelato this is perfect! But, letting the mixture "marry" overnight, makes all of the difference in the world! Can't wait to try with other fruits.