Strawberry Gelato

Preparation info
    • Difficulty

      Medium

Appears in

By Francisco Migoya

Published 2008

  • About

Ingredients

Gelato Base

  • 2.85 kg / 6 lb 4.53 oz / 57%

Method

  1. Make the gelato according to the Classic Ice Cream Method. Cool the base over an ice bath.
  2. Add the strawberry purée once the gelato base has cooled; whisk thoroughly to completely dissolve the purée.
  3. Strain the base through a fine-mesh strainer. Age the base under refrigeration overnight.
  4. Once the base has