Best Strawberry Gelato Recipes

STRAWBERRY GELATO

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.

STRAWBERRY AND BALSAMIC HOMEMADE GELATO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone non-stick mat that is larger than the tray to prevent juice from spilling onto the tray.
• Combine strawberries, 1/4 cup sugar, and balsamic vinegar in a bowl; toss gently to coat. Transfer to the baking sheet, scraping down the bowl with a spatula to ensure all the liquid is included.
• Bake in the preheated oven for 30 minutes. Remove from oven and set aside to cool, about 30 minutes.
• Transfer cooled strawberries and all juice to the bowl of a food processor. Add remaining 1/4 cup sugar and cream; mix until smooth.
• Pour strawberry mixture into an ice cream maker and freeze according to manufacturer's instructions until it reaches the creamy texture of a gelato, 40 to 45 minutes. Serve immediately.

CHOCOLATE-CHOCOLATE CHIP COOKIE AND STRAWBERRY GELATO SANDWICHES

Steps:

• Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment. Sift first 4 ingredients into bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in both sugars, then eggs, 1 at a time. Beat in extracts, then flour mixture. Fold in chocolate chips. Drop batter by heaping tablespoonfuls onto prepared sheets, spacing mounds 2 to 3 inches apart. Using moist fingertips, flatten mounds to 3/4-inch thickness.
• Bake cookies 5 minutes. Reverse sheets. Bake until cookies are puffed and dry-looking but soft to touch, about 5 minutes. Cool completely. Freeze on sheets 15 minutes.
• Spoon 1/3 cup gelato onto flat side of 1 cookie. Top with second cookie, flat side down; press together. Wrap and freeze. Repeat with remaining gelato and cookies. DO AHEAD: Keep frozen up to 2 days.

STRAWBERRY GELATO (ITALIAN STYLE)

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.

STRAWBERRY-MASCARPONE GELATO

Steps:

• Place strawberries into a blender or food processor and puree until smooth. Pour puree through a fine-meshed sieve or strainer over a large bowl. Press on the berries using a rubber spatula or wooden spoon to extract all juices; discard solids.
• Combine mascarpone cheese, milk, sugar, lemon juice, and salt in the blender or food processor; blend until smooth. Pour into strawberry puree and stir well. Cover and refrigerate until chilled, at least 3 hours to overnight.
• Place chilled mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.
• Let gelato sit at room temperature for 10 to 15 minutes before serving.

STRAWBERRY GELATO

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.

STRAWBERRY GELATO

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.

VEGAN STRAWBERRY GELATO

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.

STRAWBERRY GELATO

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.

FRESH STRAWBERRY GELATO

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.

GELATO ALLA FRAGOLA - STRAWBERRY GELATO

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.

STRAWBERRY GELATO WITH BALSAMIC DRIZZLE

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.

GELATO ALLA FRAGOLA - STRAWBERRY GELATO

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.
• You can substitute the following fruits using the above recipe: Bananas, peaches, Pears, raspberries, blackberries, apricots, Granny Smith apples and blueberries.

WINTER STRAWBERRY GELATO

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.

STRAWBERRY WAFFLEWICH WITH FRESH BERRY GELATO

Steps:

• For the gelato: Scoop the softened gelato onto a clean countertop or into a baking dish. Fold the blueberries, raspberries and mint into the gelato, using two rubber spatulas. Scoop into an airtight container and freeze for 2 hours.
• For the macerated strawberries: Add the strawberries, vinegar, sugar, salt and pepper to a medium bowl, and toss to combine. Cover and leave for at least 20 minutes. Drain off excess liquid.
• For the waffles: In a mixing bowl, whisk together the whole-wheat and all-purpose flours, the granulated and brown sugars, the baking powder and the salt. In a separate bowl, whisk together the melted butter, milk and eggs. Slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in half of the macerated strawberries. Cover and rest for 20 minutes.
• Preheat a waffle iron and spray its surface with nonstick spray. Pour a generous 1/2 cup of the waffle batter into the iron, close and cook until golden brown, 5 to 6 minutes. Remove the waffle and repeat with the remaining batter, reapplying nonstick spray between waffles.
• Place one perfectly cooked waffle on a plate and cut it in half diagonally to make two triangles. Top one triangle with a scoop of gelato. Sandwich with the other waffle triangle. Garnish with a spoonful of macerated strawberries, followed by a sprinkling of powdered sugar.

FRESH STRAWBERRY GELATO

Steps:

• In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the milk and whipping cream.
• Place the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble and thickens, 5-10 minutes. Remove from the heat and stir in the vanilla.
• Pour the mixture into a bowl and cool completely (either by pressing plastic wrap directly on the surface and refrigerating or nesting the bowl in a larger bowl filled with ice and stirring until it is cool to the touch).
• Puree the strawberries in a blender until the mixture is very smooth.
• Once the gelato base has cooled completely, strain the strawberry mixture through a fine mesh strainer into the creamy mixture. Use a rubber spatula or the back of a large spoon to press the strawberry puree through the strainer so all the pretty strawberry liquid gets strained into the gelato but the seeds are left behind. Stir well.
• Cover the gelato by pressing plastic wrap directly on the surface. Refrigerate 3 hours or up 24 hours.
• Process the gelato in your ice cream maker following the manufacturer's instructions. Scrape the ice cream into a container, cover and freeze for at least two hours or up to 2 days (and I'm guessing even longer than that).

GELATO DI FRAGOLA - STRAWBERRY ICE

Steps:

• Boil the sugar in the water for ten minutes in an uncovered kettle. Rub thorough a sieve the strawberries and the juice of the lemon and the orange: add the syrup after straining, mix everything and pour the mixture in the freezer.

MARIO BATALI'S STRAWBERRY GELATO

Steps:

• # ingredients 1 pound strawberries instructions Hull and chop the strawberries # step 2 ingredients 2 tablespoons nonfat dry milk powder 2 tablespoons sugar 11⁄2 cups milk 1⁄2 cup heavy cream instructions Whisk the dry milk and 2 tablespoons of the sugar together in a small bowl. Combine the milk and cream in a large heavy- bottomed saucepan and stir in the dry milk mixture. Bring just to a simmer over medium heat, stirring to dissolve the sugar. # step 3 ingredients 2 tablespoons sugar 4 large egg yolks One 14-ounce can sweetened condensed milk 1⁄4 teaspoon salt instructions Meanwhile, whisk the egg yolks and 2 tablespoons sugar together in a medium heatproof bowl. Gradually whisk in about 1 cup of the hot milk mixture, then return to the saucepan and stir in the condensed milk. Cook over medium heat, stirring constantly with a heatproof spatula or a wooden spoon, until the custard registers 185°F on an instant-read thermometer. # step 4 ingredients 1/4 cup sugar instructions Immediately strain the custard through a fine-mesh strainer into a heatproof bowl and chill over an ice bath, stirring occasionally, until cold. Cover and refrigerate for at least 6 hours, or, preferably, overnight. # step 5 instructions Meanwhile, combine the strawberries, the remaining 1⁄4 cup sugar, and the salt in a medium bowl. Cover and refrigerate for 45 minutes. # step 6 instructions Drain the strawberries. Add to the chilled custard, mixing with an immersion blender and breaking up the strawberries. Or transfer the strawberries and custard to a regular blender, in batches, and blend well. # step 7 instructions Pour the strawberry mixture into an ice cream maker and freeze according to the manufacturer's instructions. Pack the gelato into a freezer container and freeze for at least 3 hours before serving. (The gelato is best served the day it is made.)