Gelato with New Mexico Strawberries

Since I was lucky enough to buy fresh strawberries at the Dixon Farmers’ Market, I tried another new strawberry gelato recipe.  I think this recipe will serve as my base for gelato from now on.  I took the Pomegranate/Green Tea recipe (see June 11’s post) and just added the pureed strawberries.  It was quite good, if I do say so myself. 

Gelato with fresh New Mexico Strawberries

 

3/4 cup sugar

1 1/2 tablespoons cornstarch

1/8 teaspoon salt

1 cup heavy cream

1 cup whole milk

1 pint fresh strawberries, pureed

1/2 t. almond extract

 

In a small mixing bowl, whisk together the sugar, cornstarch and salt.  Pour cream and milk into a 2 quart sauce pan and whisk in dry ingredients.  Bring to a boil over medium-high heat, whisking often. When the mixture boils, reduce the heat to a lively simmer and cook, whisking constantly, for two minutes.

 

Scrape the mixture into a medium bowl and add the pureed strawberries.  Whisk to combine thoroughly.  Chill the mixture for at least four hours in refrigerator (overnight is best).  Freeze in ice cream maker according to the manufacturer’s instructions.

Strawberry

Comments put a smile on my face. Please leave one!

My Favorite Reads

Eat, Pray, Love
Running with Scissors
SantaLand Diaries
Me Talk Pretty One Day
Angela's Ashes
Naked
Dress Your Family in Corduroy and Denim
Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
The Liars' Club
Code Name Verity
The Paris Wife
The Shoemaker's Wife
The Secret Book of Frida Kahlo: A Novel
Brother of the More Famous Jack
Burying the Honeysuckle Girls


Debra's favorite books »