Strawberries were in season since January and I've been making quite a few desserts using this delightful fruit. But I'm sad that the season is now over and I have to wait for another year before I get to see strawberries in the market again. Two weeks ago, I lugged back a 2-kg pack of strawberries and I knew it was the last batch that I would get for the year as the fruits were not so fresh anymore. Anyway, I kept most of it in the freezer so that I can make cakes or desserts with it later and I used the remaining strawberries to make gelato.
Strawberry Gelato Recipe
Recipe adapted from Dolce Italiano
1 cup whipping cream
1 cup milk
1/2 cup + 4 tablespoons caster sugar
1/2 teaspoon vanilla extract
6 large egg yolks
1/2 pound sliced strawberries
1) Place the cream, milk, 1/2 cup sugar and vanilla extract in a saucepan, and place over medium heat.
2) Whisk egg yolks and 1 tablespoon of sugar well in a bowl.
3) Pour half of milk and cream mixture into the egg yolk mixture, whisk quickly until well combined.
4) Scrape the mixture in Step (3) into the saucepan. Using a wooden spatula, stir the mixture constantly and make sure that it does not boil. The custard is ready when it thickens and coats the spatula. You can test it by running your finger across the back of the spatula coated with custard, it should leave a trail and does not flow back together.
5) Set up an ice bath by filling a large bowl with ice and cold water. Place a smaller bowl into the ice bath and have a strainer ready. Pour the custard through the strainer, stir constantly until it is cool. Chill the mixture in the fridge for at least 3 hours.
6) After the gelato base is chilled, place the strawberries and 3 tablespoons of sugar in a blender. Pulse to achieve a chunky puree.
7) Freeze the mixture in an ice-cream maker according to the manufacturer's instructions.