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Fresh Strawberry Gelato

Fresh Strawberry Gelato

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Makes about 1 quart.
By Dennis W. Viau; modified from a magazine recipe.

Gelato, besides being Italian, is an ice cream that is traditionally made in small batches and uses fresh fruit and/or other fresh ingredients. Ice cream, especially here in the USA, is made in huge quantities, in factories, with lots of chemical additives. Homemade is better.


¾ cup (150g) granulated sugar
1 tablespoon corn starch
1 cup (237ml) whole milk
¾ cup (177ml) heavy cream
2¼ cups (11 to 12 ounces/310 to 340g) ripe strawberries; hulled and sliced
2 tablespoons pomegranate juice


Combine the sugar and corn starch in a medium saucepan, mixing well. Add the milk and blend with a whisk. Over a medium flame, heat the mixture until it thickens and just begins to boil. Remove from the heat and add the heavy cream and mix well. Let cool.

Purée the strawberries in a food processor until finely pulverized. Strain. Add the strained berries to the thickened milk mixture. Add the pomegranate juice, blend, and refrigerate at least 3 hours, or overnight.

Assemble the ice cream maker according to the manufacturer’s instructions. Add the gelato base and churn until thick, creamy, and smooth, 20 to 25 minutes, or to manufacturer’s recommendations.

Transfer to a freezer-safe container and freeze 2 to 3 hours. According to one source, the ideal temperature at which to serve gelato is 7 to 12°F (-14 to -11°C).