Fresh Strawberry Gelato

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. Prepare a large bowl of ice water.
  2. Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk and cream.
  3. Whisk over medium heat until gelato base thickens and begins to bubble, about 5 minutes. Pour into bowl.
  4. Immerse bowl in prepared ice water to cool, stirring occasionally.
  5. Puree strawberries in processor. Stir into gelato base.
  6. Mix in pomegranate juice.
  7. Chill 3 hours or overnight.
  8. Process in ice cream maker according to manufacturer’s instructions, about 25 to 30 minutes.
  9. 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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Roasted Vegetables with Pomegranate Vinaigrette

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Several years ago, I served this side dish for Thanksgiving. I loved the pop of color from the pomegranate seeds! The seeds also add a contrasting texture and freshness. This recipe calls for a Romanesco cauliflower which I was unfamiliar with. Ironically, I received my first Romanesco cauliflower in my CSA box the day before Thanksgiving. It was so beautiful I used it as a centerpiece on our table instead of roasting it! 🙂 I substituted my CSA broccoli. This recipe was adapted from Martha Stewart Living. I roasted the vegetables after taking the turkey out of the oven. GREAT!

  • Serves: 12
For the Roasted Vegetables:
  • 1 large head regular cauliflower (about 2 pounds), cut into small florets
  • 1 pound baby Romanesco cauliflower, or regular, cut into small florets (I used broccoli instead)
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch wedges
  • 1 pound brussels sprouts, halved if large
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper

For the Vinaigrette:

  • 1/2 cup pomegranate juice
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup pomegranate seeds
  1. Roast the vegetables: Preheat oven to 425 degrees. Toss together vegetables and oil in a large bowl, and season with salt and pepper. Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes.
  2. Meanwhile, make the vinaigrette: Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
  3. Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.
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Romanesco Cauliflower

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