Gelato
A refreshing and flavorful Italian dessert, gelato is a frozen treat perfect for any occasion. Made with fresh fruit and cream, this dessert is a delicious and indulgent way to cool down on a hot day.
A refreshing and flavorful Italian dessert, gelato is a frozen treat perfect for any occasion. Made with fresh fruit and cream, this dessert is a delicious and indulgent way to cool down on a hot day.
- Carbohydrate 18.254947008 g
- Cholesterol 41.1 mg
- Fat 11.780388555 g
- Fiber 4.5359237 g
- Protein 2.1345344395 g
- Saturated Fat 6.94361942775 g
- Serving Size 1 1 Serving (365g)
- Sodium 41872.3080821598 mg
- Sugar 13.719023308 g
- Trans Fat 0.76971268095 g
- Calories 176 calories
Step-by-step
- Pull off the leaves and stems from the strawberries, and cut the berries in half, unless they are exceptionally small. Wash the berries in cold water.
- Put the strawberries with all the sugar in the bowl of a food processor, process for a few moments, then add 3/4 cup water and continue to process until liquefied.
- Whip the cream until it thickens slightly, to the consistency of buttermilk. Put the cream and the pureed strawberries in a bowl, and mix thoroughly.
- Chill the mixture, then freeze it in an ice cream maker according to the manufacturer's instructions.
What happens when fresh strawberries reach peak ripeness and begin to soften on the counter before they can be eaten raw? Processing them into fruit gelato prevents waste while capturing their concentrated flavor at its absolute peak. Unlike standard American ice cream heavy on egg yolks, traditional Italian gelato relies on a higher proportion of milk or light cream to milk fat, allowing the bright taste of the fruit to dominate without heavy dairy coating the palate. Utilizing fresh berries yields a vibrant color and sharp acidity that commercially preserved purées or extracts simply cannot replicate.
Freezing and Churning Mechanics
Whip the heavy cream only until it reaches the consistency of buttermilk rather than stiff peaks, ensuring it integrates smoothly into the liquefied strawberry and sugar base without separating into butterfat granules during the churn. Chill the combined mixture thoroughly in the refrigerator until the internal temperature drops below 40 degrees Fahrenheit before transferring it to the machine canister. Operating an ice cream maker requires the bowl to be fully frozen for at least 24 hours beforehand to form microscopic ice crystals.
- If the mixture remains too liquid after churning, transfer it to an airtight container and freeze for two hours to firm up.
- Store homemade gelato for up to three days before ice crystal growth degrades the texture.
