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Strawberry Gelato
Preparation info
- Difficulty
Medium
Appears in
Published 2008
Ingredients
Gelato Base
2.85 kg 6 lb 4.53 oz 57 %
Method
- Make the gelato according to the Classic Ice Cream Method. Cool the base over an ice bath.
- Add the strawberry purée once the gelato base has cooled; whisk thoroughly to completely dissolve the purée.
- Strain the base through a fine-mesh strainer. Age the base under refrigeration overnight.
- Once the base has
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