Summer Strawberry Gelato

Whew! Sorry so late today. This trying-to-do-my-job-while-all-the-kids-are-at-home thing is not working out very well. Someone always needs something, dadgummit! It’s 3:38pm and the first time I’ve had a chance to sit down all day.

(Also, I haven’t showered. Or eaten lunch. Or breakfast.)

Anyhoo…We have a new gelato shop in town, Pacuigo, and our family is singlehandedly keeping it in business. ($3.50 for a teeny, tiny kid-size scoop…eek!) In the interest of preserving our nest egg and in warding off our 90-degree temps, I figured out how to create our favorite summer gelato flavor – strawberry.

This is silky, silky smooth (and I don’t even bother straining it before freezing). Use the ripest, yummiest strawberries you can find and don’t forget the splash of lemon!


Summer Strawberry Gelato

Summer Strawberry Gelato


3/4 cup sugar

1 tablespoon cornstarch

1 cup whole milk

3/4 cup heavy whipping cream

2 1/4 cups ripe sliced, hulled strawberries

1 tablespoon lemon juice


Combine sugar and cornstarch in medium saucepan. Whisk in milk and cream and place over medium heat until mixture thickens and begins to bubble, about 5 minutes. Pour into a bowl; place bowl over ice to cool. Stir mixture occasionally.

Puree strawberries in a blender or food processor. Fold pureed mixture into cooled gelato base and stir in lemon juice. Refrigerate 3 hours (up to overnight). Freeze in an electric ice-cream maker according to manufacturer’s instructions (about 20 minutes for mine). Transfer to a covered container and freeze until desired firmness.

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