Key Ingredients for Authentic Strawberry Gelato
- 2 cups fresh strawberries, hulled and quartered
- 1 cup whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- Pinch of salt
How to Make Authentic Strawberry Gelato
Whip up this Authentic Strawberry Gelato in under 30 minutes of active prep time, promising a refreshing and deeply satisfying dessert that’s remarkably easy to create. Its vibrant flavor and incredibly smooth texture will transport you to Italian gelaterias, proving homemade can be even better than store-bought, all with simple, high-quality ingredients.
Step-by-Step Instructions
- Prepare the Strawberries: In a medium bowl, combine the hulled and quartered strawberries with the fresh lemon juice and a pinch of salt. Gently mash the strawberries with a fork or potato masher to release their juices and create a chunky purée. Let this mixture sit for at least 15–20 minutes at room temperature to allow the flavors to meld and the strawberries to soften.
- Make the Custard Base: While the strawberries are macerating, prepare the gelato base. In a medium saucepan, whisk together the whole milk, heavy cream, and granulated sugar. Heat this mixture over medium heat, stirring occasionally, until it’s warm and the sugar has dissolved completely. Do not let it boil.
- Temper the Egg Yolks: In a separate small bowl, whisk the egg yolks until they are smooth and pale yellow. Slowly ladle about half a cup of the warm milk mixture into the egg yolks, whisking constantly. This process, called tempering, gently heats the egg yolks without scrambling them.
- Combine and Cook the Base: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. This usually takes about 6–8 minutes. Do not let the mixture boil, as this will cause the eggs to scramble.
- Strain and Chill the Base: Remove the custard base from the heat. Strain the base through a fine-mesh sieve into a clean bowl to remove any potential bits of cooked egg. This step ensures a silky-smooth texture for your gelato. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Purée the Strawberries: Once the custard base is completely chilled, process the macerated strawberries (and their juices) in a blender or food processor until smooth. If you prefer a smoother gelato, you can strain the strawberry purée through a sieve at this point to remove any seeds, though many prefer the texture they add.
- Combine and Churn: Add the thoroughly chilled custard base to the bowl containing the strawberry purée. Stir to combine. Pour this mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. This typically takes 20–30 minutes.
- Harden the Gelato: Transfer the churned gelato to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface of the gelato to prevent ice crystals from forming. Freeze for at least an additional 2–4 hours, or until firm.
Why You’ll Love This Authentic Strawberry Gelato
You’ll adore this Authentic Strawberry Gelato for its unbelievably vibrant, pure strawberry flavor, a true testament to the magic of fresh fruit. Unlike ice cream, gelato has a lower fat content and is churned at a slower speed, resulting in a denser, more intensely flavored dessert that melts delightfully on your tongue. Making it at home is not only incredibly rewarding but also far more economical than purchasing artisanal gelato, allowing you to enjoy this luxurious treat without a hefty price tag. The natural sweetness and subtle tang of fresh strawberries, enhanced by a hint of lemon, create a sophisticated yet comforting taste that’s simply irresistible.
Forget the processed, artificially flavored frozen desserts and embrace the joy of crafting your own sensational Authentic Strawberry Gelato. This recipe is a fantastic way to elevate any occasion, from a casual family dessert to a refined dinner party ending. Gather your friends and family, put on some music, and enjoy the experience of creating something truly special together.
Storing and Reheating Tips
To store your Authentic Strawberry Gelato, transfer any leftovers to an airtight freezer-safe container. For the best texture and flavor, press a piece of parchment paper or plastic wrap directly onto the surface of the gelato before sealing the container to minimize ice crystal formation. This will help keep your gelato fresh for up to 2 weeks. While gelato is best enjoyed directly from the freezer without reheating, if it becomes too hard, simply let it sit at room temperature for 5–10 minutes before scooping. Avoid microwaving gelato, as this will melt it into a liquid.
Final Thoughts
This Authentic Strawberry Gelato recipe is a delightful journey into creating a truly exquisite frozen dessert at home. Its simplicity, vibrant flavor, and creamy texture make it a must-try for any dessert enthusiast. Give it a go, and savor the taste of pure summer bliss!
Authentic Strawberry Gelato
Ingredients
Equipment
Method
- In a medium bowl, combine the hulled and quartered strawberries with the fresh lemon juice and a pinch of salt. Gently mash the strawberries with a fork or potato masher to release their juices and create a chunky purée. Let this mixture sit for at least 15–20 minutes at room temperature to allow the flavors to meld and the strawberries to soften.2 cups fresh strawberries, 1 tablespoon fresh lemon juice, 1 pinch salt
- While the strawberries are macerating, prepare the gelato base. In a medium saucepan, whisk together the whole milk, heavy cream, and granulated sugar. Heat this mixture over medium heat, stirring occasionally, until it’s warm and the sugar has dissolved completely. Do not let it boil.1 cup whole milk, 1/2 cup heavy cream, 3/4 cup granulated sugar
- In a separate small bowl, whisk the egg yolks until they are smooth and pale yellow. Slowly ladle about half a cup of the warm milk mixture into the egg yolks, whisking constantly. This process, called tempering, gently heats the egg yolks without scrambling them.2 large egg yolks
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. This usually takes about 6–8 minutes. Do not let the mixture boil, as this will cause the eggs to scramble.
- Remove the custard base from the heat. Strain the base through a fine-mesh sieve into a clean bowl to remove any potential bits of cooked egg. This step ensures a silky-smooth texture for your gelato. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Once the custard base is completely chilled, process the macerated strawberries (and their juices) in a blender or food processor until smooth. If you prefer a smoother gelato, you can strain the strawberry purée through a sieve at this point to remove any seeds, though many prefer the texture they add.2 cups fresh strawberries
- Add the thoroughly chilled custard base to the bowl containing the strawberry purée. Stir to combine. Pour this mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. This typically takes 20–30 minutes.
- Transfer the churned gelato to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface of the gelato to prevent ice crystals from forming. Freeze for at least an additional 2–4 hours, or until firm.