15
STRAWBERRY GELATO
3 LBS OF FRESH STRAWBERRIES (HULLED)
3 CUPS OF HEAVY CREAM
3 CUPS OF SUGAR
4 TSP FRESH LEMON JUICE
5 CUPS WHOLE MILK
1. In a food processor or blender combine the strawberries, sugar and whole milk and puree until
smooth.
2. Add in the heavy cream and mix just enough to combine (you do not want to whip the cream). Add
in the lemon juice.
3. Refrigerate mixture for at least 4 hours. Refrigerate overnight if possible.
4. Transfer the mixture into ice cream machine and freeze according to the instructions.
CITRUS GELATO
1 ½ CUPS SUGAR
½ CUP BUTTERMILK
½ TSP FINE SALT
ZEST OF 2 ORANGES
12 LARGE EGG YOLKS
ZEST OF 2 LEMONS
3 CUPS HEAVY CREAM
ZEST OF 2 LIMES
1 CUPS WHOLE MILK
Optional: 2 tablespoon white rum or vodka
1. Whisk the sugar, salt and yolks in a heavy medium saucepan. Gradually whisk in the cream. Then
whisk in the milk, buttermilk and citrus zests. Using a wooden spoon, stir the custard constantly over
medium heat until it thickens enough to coat the back of the spoon.
2. Immediately scrape the custard into a 4-cup measuring cup; (mix in the rum if using). Refrigerate
uncovered until cold, about 3 hours, stirring occasionally to prevent a skin from forming. Cover until
ready to freeze.
3. Transfer into ice cream maker and freeze according to the instructions.
GELATO RECIPES (CONT.)
