This summer I have been playing around with ice cream and fell in love with Strawberry Gelato. Who doesn’t love homemade ice cream and we have great tools to make it at home. When I am in Italy it is an afternoon treat to sample the gelato from one of the many carts or little shops. They have many flavors to choose from including Hazelnut, Dark Chocolate, Lemon and some filled with nuts. Last time I was in Tuscany we found a delightful shop in the city of Greve. Somehow eating gelato in Italy never adds a pound!
This Strawberry Gelato recipe takes just 4 ingredients, all mixed in a blender and it transforms into the most amazing dessert. It’s like eating fresh strawberries with a bit of cream to top it off.
The strawberries have looked so beautiful at the market recently and I had a pint of shiny, flavorful ones sitting on my counter. I have made it a mission to not let the delicious fruits and vegetables go to waste. My eyes are sometimes bigger than my stomach when shopping at the local stands and I don’t want to be wasteful. I searched the web, saw several recipes for gelato and ended up adapting this one.
Letting the base cool overnight in the refrigerator gives a better flavor to the gelato. This recipe ended up making 3 pints. Of course, I took a pint over for my favorite taste testers to try. They loved it and wanted more.
I’m thinking raspberry gelato might be next.
Strawberry Gelato
16 ounces strawberries, sliced
1 1/4 cups sugar
1 cup water
1 1/2 cups whipping cream
Put strawberries, sugar and water into a blender and blend until smooth.
Add the cream and blend until slightly thickened.
Place in the refrigerator for at least 4 hours and if possible overnight.
Freeze in your ice cream maker, following manufacturers instructions.
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