I am always a little apprehensive to make strawberry ice cream. In the past, I’ve tried various strategies to keep the berries from becoming icy and hard in the finished product. Pureeing the berries in this gelato was the perfect solution. My beautiful freshly picked berries may have helped too. 🙂
This recipe was adapted from Katrina and Carmelo Turillo, owners of La Divina Gelateria in New Orleans, via Bon Appetit. I didn’t strain the puree, chilled the base overnight in the refrigerator, and churned the gelato for 25 minutes in my ice cream maker. I may add some vanilla extract next time. It was excellent!
- Yield: Makes about 4 cups
- 3/4 cup sugar (preferably organic)
- 1 tablespoon cornstarch
- 1 cup whole milk
- 3/4 cup heavy whipping cream
- 2 1/4 cups sliced hulled strawberries
- 2 tablespoons pomegranate juice
- 1 tsp pure vanilla extract, optional
- Prepare a large bowl of ice water.
- 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.
- Immerse bowl in prepared ice water to cool, stirring occasionally.
- Puree strawberries in processor. Stir into gelato base.
- Mix in pomegranate juice and vanilla, if using.
- Chill 3 hours or overnight.
- Process in ice cream maker according to manufacturer’s instructions, about 25 to 30 minutes.
- Transfer to container. Cover surface directly with plastic wrap and the container lid; freeze until firm, at least 3 hours and up to 2 days.
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