Strawberry Gelato

Preparation info

  • Difficulty

    Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Gelato Base

  • 2.85 kg / 6 lb 4.53 oz / 57% milk
  • 400 g / 14.12 oz / 8% heavy cream
  • 900 g / 1 lb 15.75 oz / 18% sugar
  • 350 g / 12.35 oz / 7% egg yolks
  • 500 g / 1 lb 1.64 oz / 10% strawberry purée

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 aged, churn to the desired consistency.
  5. Harden for at least 2 hours and up to 4 hours. Reserve until needed.