May 23, 2012

Strawberry Gelato

Today I used my ice cream maker for the first time this season, and now I cannot stop eating strawberry gelato.  It is so good!  The fact that I used whole milk and heavy cream probably has something to do with it :)

In the photos below, you can see the difference between fresh-from-the-maker gelato and gelato that has been in the freezer for a few hours.  After 8 hours or so, this gelato will become just as hard as traditional ice cream.

So what's the difference between ice cream and gelato?  I remember discussing this with a friend from Italy and he said the English word for gelato is ice cream, which only further confuses things.

Just recently on our pizza bus tour, our guide explained that the churning methods, fat content and serving temperature differ.  Ice cream legally has a minimum of 10 percent fat, while gelato is made with a greater proportion of whole milk to cream, so it contains more like five to seven percent fat.

One of my favorite aspects of homemade ice cream, is just how easy it is to make.  After processing the milk, sugar and strawberries in my food processor, I transferred the mixture to a glass bowl and chilled it overnight.

I love Pampered Chef batter bowls, and they're ideal for making ice cream because they have a pour spout and a lid.  After the mixture has chilled, just pour it into the ice cream maker, flip the switch and 15 minutes later you have delicious gelato.

Berry Gelato
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients (1 quart)
  • 12 oz fresh raspberries or strawberries (hulled)
  • 2/3 cup sugar
  • 2 cups milk (skim is ok, but whole milk tastes even better)
  • 1/2 cup heavy cream or whipping cream
  • 1 teaspoon fresh lemon or lime juice
  • Process berries, sugar, and milk in a blender or food processor until smooth. Pour into a glass bowl.
  • Add in the cream and stir just enough to combine (do not whip the cream). Then, add the lemon/lime juice and stir.
  • Cover and refrigerate for at least four hours and up to overnight. At this time, also freeze your ice cream maker container.
  • Transfer the mixture into an ice cream maker and process for 15 minutes. Serve immediately or freeze up to one month. To freeze, transfer to a freezer-safe container and press plastic wrap on top of the gelato inside the container.
  • If you serve the gelato immediately, it will have the consistency of soft serve ice cream. After several hours in the freezer, it will become as hard as traditional ice cream.
Recipe Source: Apple A Day
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  1. Ohhh! I'm going to try this! Thanks Karis!

  2. I love homemade ice cream (i've never had homemade gelato). Unfortunately, our ice cream maker was trashed in the floods of Shorewood a few years ago.

    1. I'm sorry to hear about your ice cream maker. I vividly remember those floods.