What could be better than Strawberry Gelato? Try my easy-to-make and oh so delicious Strawberry Gelato Recipe and decide for yourself.
*It also works well in an ice cream maker
When I was in Italy, I just couldn’t get enough Gelato! I don’t care what time it was, or how cold it was, it was always time for gelato, but when I’ve tried it in the states (with very few exceptions) it just didn’t taste right.
The flavor might have been there, but the texture was wrong, it was just never quite right.
Over the years I have attempted to make my own gelato always blaming the fact that it didn’t come out right on my ice cream maker. The truth is it was the recipe I was using.
And yes I did also buy a gelato maker…..boys and their toys..sigh.
Whyn Is Gelato Different than Ice Cream?
Technically speaking “Real Gelato” is made differently than Ice cream. It’s denser and creamier, and the flavors are more intense than regular ice cream. The reason for this is due to a very important ingredient – air.
American ice cream can contain up to 50% air. This results in a lighter airier texture. And to compensate for this lighter airier texture we tend to like our ice cream richer getting more of the taste sensation from the cream.
When making gelato, air is prevented from blending into the mixture. This creates the denser and more intense flavors that gelato is so popularly known for.
To keep the intensity of the flavors, traditional gelato is made using more milk than cream. Some recipes won’t include cream and some even use part water. So when I worked on my recipe I decided to blend milk with some cream to get the consistency I wanted while not sacrificing the intense gelato flavor.
I also found recipes with eggs, and while I do love a good custard-style ice cream, this was Gelato not ice cream and the addition of eggs only seemed to complicate the recipe and detract from the gelato flavor.
What ingredients do I need to make Strawberry Gelato?
Let’s start by gathering the ingredients we need to make Strawbery Gelato. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Can I Use an Ice Cream Maker to Make a Gelato Recipe?
I used the Kitchen Aid Ice Cream Maker attachment to recreate my original recipe when I redid this post and was very happy with the results. So don’t feel you need to go out and buy a gelato maker. Your regular ice cream maker will work well too.
How do I make Strawberry Gelato?
- Place the strawberries, lemon juice and the sugar in a food processor and process until liquefied.
- Add the milk and run the food processor until all the mixture is smooth.
- Whip the cream with a wire whisk until it begins to thicken slightly and becomes the consistency of buttermilk.
- Mix the cream and strawberry mixture in a bowl and mix thoroughly.
Pour the mixture into a gelato or ice cream maker and freeze following the manufacturer’s instructions. When the mixture is thickened and frozen, move it to a freezer-safe container and allow it to fully freeze (2-3 hours).
Serve up this amazingly delicious gelato and
If you’re looking for a gelato maker, these are the three I recommend.
More Recipes You’ll Love!
Strawberry Gelato
Ingredients
- 1 pound fresh strawberries
- 1 cup granulated sugar
- ¾ cup whole milk (water, 2% or skim milk can be used)
- 2 tablespoons freshly squeezed lemon juice
- ½ cup heavy whipping cream
Instructions
- Remove the stems and leaves from the strawberries and rinse in cold water.
- Place the strawberries, lemon juice and the sugar in a food processor and process until liquefied.
- Add the milk and run the food processor until all the mixture is smooth.
- Whip the cream with a wire whisk until it begins to thicken slightly and becomes the consistency of buttermilk.
- Mix the cream and strawberry mixture in a bowl and mix thoroughly.
- Pour the mixture into a gelato or ice cream maker and freeze following the manufacturer’s instructions.
- Place the finished gelato into a freezer safe container and allow to fully freeze before serving (2-3 hours).
The Mom Chef ~ Taking on Magazines One Recipe at a Time
I also remember the gelato in Italy. Heck, I remember everything about Italy and miss it immensely. I sorry that the recipe didn’t end up as hoped, but it is incredibly gorgeous. I’m curious to hear how it turns out once you substitute milk for the water. Cheers, my friend.
Kim - Liv Life
I’m not a huge ice cream fan, but that being said, I’m VERY eager to try the gelato on our upcoming trip to Italy!! I am a big fan of the full flavors that you describe, and I’m eager to experience the texture. I love the fruit here, the strawberry is one of my favorite flavors, and the idea of the intense flavor is very appealing, more fruit, less… well, less fake flavor that I find in the store here.
I so with I was going to meet with you all at the Foodbuzz Festival! I promised myself last year that I would attend this year, but I guess it will have to be next year. Congratulations on the award nominations, Dennis! So well deserved!!!
Elizabeth @Mango_Queen
Oh I loved having GELATO every single day when we were in Rome! I’m so glad to see this recipe. Must try this one. Hope I can make it as good as the one in this photo! Thanks for sharing, Chef Dennis!
Lisa @ Tarte du Jour
The gelato looks soooo delicious! Admittedly a good gelato is my vice. Love the photography tips too!
Stephanie @ Eat. Drink. Love.
Now you have me wanting to get a gelato maker!! Thanks so much for your helpful tips. I just got the Plate to Pixel book for my birthday and have been reading it. So much to learn!!
Lauren @ KeepItSweet
These are some very helpful tips! I have a great tripod but am sometimes to lazy to use it, I really need to change that.
I’ll be at Foodbuzz, hope I get to meet you:-)
Alyssa
The gelato looks wonderful! And your photos are great too 🙂
Jason Phelps
I love reading about other peoples experiments and persistence. The joy is always in the the journey, and some destinations are pretty damn sweet too!
Jason
Inessa
Mmmmmm… Delish. I love gelato. yours looks fantastic. I like your tips. I am your new follower. 🙂
spcookiequeen
Three scoops for me please! Maybe that is asking too much, how about just two. Not looking forward to winter and shooting without natural light, sigh. Hope you have a great week.
-Gina-
janet@fromcupcakestocaviar
Great advice on cameras Dennis. Thank you! I know I need a new camera as well as time to gain more skill.
As for the gelato, I have tried Gelato once and for some reason I keep returning to ice cream instead. I have this weird idea that gelato won’t be as flavorful…. I soooo need to try this because looking at it, I think it will prove me wrong.
Anne@frommysweetheart
What a beautiful gelato….gorgeous color! And thank you so much for sharing your photography tips. I’m going to look into your light source since the weather is eventually going to force me to shoot more indoors! Great post!
Vibey @ Yumbo McGillicutty!
That looks wonderful! And how could you go wrong with a recipe of Giuliano’s? (As an aside, the only chocolate ice cream I ever bother making is from a recipe of Marcella’s. It’s the only one I need.)
Bestfoodies
Dennis, this looks so good, I have never made gelato before but now I seriously want to try it. I am pinning this right on Pinterest…thanks so much!
Mari @ Mari's Cakes
Your gelato looks delicious!! I am sure it tastes as good as it looks. I would love to make this recipe.