A Spring Recipe: Strawberry Gelato
Making homemade gelato or ice cream is one of the nicest things you can possibly do for yourself. And I’m not exaggerating. This strawberry gelato is laughably easy to whip up. I always make it with strawberries freshly picked from the garden. This recipe comes from The Essentials of Classic Italian Cooking by Marcella Hazan.
Makes 4 servings
1/2 pound fresh strawberries
3/4 cup sugar
1/4 cup cold heavy whipping cream
An ice cream maker
Pull off the leaves and stems from the strawberries and cut them in half, unless they are very small.
Put the strawberries with all the sugar in the bowl of a food processor, process for a few moments, then add 3/4 cup water and continue to process until liquefied.
Whip the cream until it thickens slightly, to the consistency of buttermilk. Put the cream and the pureed strawberries in a bowl and mix thoroughly.
Pour into the container of your ice cream maker and freeze it following the manufacturer’s instructions. When done, the gelato is ready to eat, but if you want to serve it later, or prefer it when it’s more compact, transfer it to a container that closes tightly and place in the freezer. If you are going to leave it in the freezer overnight or longer, let the gelato soften a little before serving by putting it in the refrigerator for 30 minutes.
Guest post by Melissa Lee LeGette