To guarantee homemade gelato’s luscious consistency and purity of flavor, Jon Snyder suggests thickening gelato with cornstarch rather than eggs. The result has less palate-coating fat than ice cream and lets the fruit shine. Slideshow:More Frozen Dessert Recipes
2 tablespoons cornstarch
3 cups half-and-half, divided
1 1/3 cups granulated sugar
2 pounds fresh strawberries (about 8 cups), hulled and quartered
How to Make It
Whisk together cornstarch and 1/4 cup half-and-half in a small bowl to make a slurry.
Combine sugar and remaining 2 3/4 cups half-and-half in a medium saucepan; bring to a simmer over medium. Remove from heat; gradually whisk in slurry. Return pan to medium, and cook, stirring, until mixture comes to a boil and thickens slightly, 8 to 10 minutes. Pour mixture into a heatproof bowl. Cool completely in an ice bath, about 25 minutes.
Meanwhile, use a potato masher to mash strawberries in a large bowl until crushed and juicy to yield about 3 cups strawberry puree. Stir strawberry puree into cooled half-and-half mixture. Cover and refrigerate until well chilled, at least 2 hours.
Pour half of chilled strawberry mixture into the freezer bowl of a 1 1/2-quart electric ice cream maker, and proceed according to manufacturer’s instructions.
Transfer gelato to a freezer-safe container; press a sheet of parchment paper directly on surface, and seal with an airtight lid. Place in freezer. Repeat procedure with remaining chilled strawberry mixture. Freeze gelato at least 8 hours or overnight.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.