International Cuisine > Italian Cuisine > Desserts (Italian) > Gelato Recipe (Various Flavors)

Strawberry Gelato

A refreshing and vibrant strawberry gelato, perfect for a hot summer day. This recipe uses fresh strawberries for the best flavor and a touch of lemon juice to enhance the sweetness. Enjoy the taste of summer with every spoonful!

Prep Time
25 minutes
Cook Time
10 minutes
Servings
6-8
Ingredients
  • 500 g Fresh strawberries
  • 150 g Granulated sugar
  • 1 tablespoon Lemon juice
  • 250 ml Whole milk
  • 125 ml Heavy cream
  • 1 pinch Pinch of salt

Preparing the Strawberries

<p>Wash and hull the strawberries. Cut them into smaller pieces. Place the strawberries in a saucepan with 100g of the granulated sugar and the lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften. This should take about 5-7 minutes. Let the strawberry mixture cool slightly.</p>

Blending the Strawberry Mixture

<p>Use an immersion blender or transfer the strawberry mixture to a regular blender. Blend until smooth. Strain the mixture through a fine-mesh sieve to remove any seeds. This will result in a smoother gelato.</p>

Creating the Gelato Base

<p>In a separate saucepan, combine the milk, heavy cream, remaining 50g of sugar, and a pinch of salt. Heat over medium heat until the sugar dissolves and the mixture is just simmering. Remove from heat and let cool slightly.</p>

Combining and Chilling

<p>Pour the cooled milk mixture into the strawberry puree. Stir well to combine. Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the mixture to cool completely.</p>

Churning the Gelato

<p>Once chilled, churn the gelato in an ice cream maker according to the manufacturer's instructions. This usually takes about 20-30 minutes, until the gelato reaches a soft-serve consistency.</p>

Hardening the Gelato

<p>Transfer the churned gelato to an airtight container and freeze for at least 2-3 hours to harden further. Let the gelato sit at room temperature for a few minutes before serving to soften slightly.</p>

Nutrition Facts Estimated per 100g of product

<p>Calories: 180-220 kcal, Fat: 8-10g, Saturated Fat: 5-7g, Carbohydrates: 25-30g, Sugar: 22-27g, Protein: 2-3g (These values are estimates and can vary based on specific ingredients used).</p>

Other Important Considerations for Nutrition

<p>This gelato is relatively lower in fat than traditional gelato but still contains a significant amount of sugar. Consider using a sugar substitute if desired, but be aware that it may affect the texture. Fresh, high-quality strawberries are key for the best flavor and nutritional value.</p>

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FAQ

  • Can I use frozen strawberries?

    Yes, you can use frozen strawberries. Thaw them slightly before cooking. Be aware that frozen strawberries may release more liquid, so you might need to cook the mixture for a slightly longer time to reduce the excess moisture.
  • Why is lemon juice added?

    Lemon juice enhances the strawberry flavor and helps to balance the sweetness. It also acts as a natural preservative and prevents the gelato from becoming too icy.
  • My gelato is icy. What can I do?

    Icy gelato can be caused by several factors, including too much water content or not churning the mixture properly. Make sure to strain the strawberry mixture to remove any excess seeds and to churn the gelato according to the ice cream maker's instructions. Adding a small amount of alcohol (such as vodka) can also help to prevent ice crystals from forming.