Sunday, July 31, 2011 recipes: Strawberry Gelato

After months of procrastination, I finally decided to use the strawberries from our local Farmer's market to make some Gelato that we have been dreaming of since our trip to Italy last year.

After a bit of searching, I found a recipe that sounded simple - as are most recipes from Italy - to keep to their tradition. So, without much ado, here he is a simple 4-step homemade strawberry gelato.

Gelato in

1 cup whole milk
3/4 cup heavy cream
3/4 cup baking sugar
1 tbsp corn starch
2 cups chopped strawberries

We used fresh seasonal strawberries from the local Farmer's market - sweet with some tartness - just the way you want it. I used organic ingredients for the most part, and feel that it makes a difference in flavor. But if you can't find organic strawberries, don't worry, this recipe is solid (in fact, frozen berries ought to work too).

One: Whisk in sugar and corn starch into milk and cream and heat the mixture while stirring occasionally for about 5 minutes (until bubbles form). Don't overheat.

Two: Cool the mixture to room temperature.

Three: Puree the strawberry, and add it to the mixture (strain them if you want to, but why waste good strawberry eh?)

Four: Chill the mixture, and mix it in an ice-cream maker for about 20 to 30 minutes.

And viola! behold the gelato. The texture and the taste was spot-on. Well maybe, it can take a bit less sugar (our berries were really sweet this time around). So, next go around, I think I will go with a bit less sugar depending on the berries. So, what do you think? Wasn't that as easy as

Thanks to epicurious