Strawberry Gelato Recipes

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.

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.

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.

Steps:

• Combine the milk and the cream in a medium saucepan over medium heat. Bring the mixture to a boil for about 4 minutes, then remove from the heat.
• Puree the strawberries and stir into the milk mixture. Set the mixture aside to cool.
• Whisk the egg yolks and the sugar together until creamy.
• Stir the cooled strawberry mixture into the egg yolk mixture. Cook in the top of a double boiler for 2-3 minutes, then remove from heat and let cool slightly. Pour the custard into a bowl, cover with plastic wrap, and freeze for 3 hours. Stir the gelato vigorously or process in a food processor, and return it to the freezer for another 3 hours. Alternately, an ice cream maker can be used for this step, follow the manufacturer's directions.
• Serve garnished with fruit.

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.

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.

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.

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.

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.

Steps:

• Mix lemon juice and cornstarch together in a small bowl and pour into a blender. Add strawberries, soy milk, sugar, sweetener, and salt; blend until smooth.
• Pour mixture into a pot. Heat over medium heat, stirring frequently to keep from burning, until mixture comes to a boil and starts to thicken, 10 to 15 minutes. Cover and chill thoroughly, 8 hours to overnight.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, in 2 batches if necessary, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.