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.