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).
Janice
Just one word – yum! Thanks for sharing this super-simple recipe, Dennis!
Chef Dennis Littley
you are very welcome Janice!
Kristin
Will this still work in a traditional ice cream maker (cuisenart)? I realize the consistency won’t be quite the same, but I looked into Gelato makers, and the portions they make are just not enough to satisfy my family of five. In addition, my freezer wouldn’t be at the right temperature to store said gelato anyway. I have shied away from strawberry recipies for fear they wouldn’t freeze. My strawberry and cream (ice cream) recipe has the berries added in at the end for this reason. Would love to emulate the delicious berry gelato I enjoyed in Rome. Thankfully we have an authentic Italian born/trained gelato maker who owns a shop in our city, so I still get to enjoy good gelato.
Chef Dennis Littley
hi Kristin
yes it will. It’s a very easy recipe to use and I’ve made many varieties using the base mix.
Yael
Five stars: This is a fantastic recipe – I’ve made it a number of times and everyone loves it. Thank you for sharing it!
Chef Dennis Littley
It is a easy and delicious recipe! Thanks so much for the feedback Yael!
msmolly
Simple and quite delicious. Thanks!
Chef Dennis Littley
Thank you for the feedback1
Sarah
This is a wonderful recipe. Neither my husband or I really care for strawberry ice cream, so I’m not sure why we tried it. It was so great, I have made it 5 times now!
Chef Dennis Littley
it really takes the ice cream to a new level! Thanks so much for letting me know Sarah and I’m very happy to hear that you and your husband enjoyed the recipe!
Chef
The strawberry flavor is fantastic. I used water since I didn’t see the note, so my “gelato” is closer to a sorbet. If you really want a gelato, use milk as said in the note.
Cecilio Lecusay
The recipe for this Gelato specify 2 Tablespoon of lemon Juice but what to do with it is omitted in the instructions. Where to put the lemon juice is the question
Chef Dennis
thanks for pointing that out, it should go into food processor with the strawberries
Fred
Hi Dennis. Love the fact that you have put a great deal of effort nto tracking down an authentic repipe. You mention in your blurb that it should use milk not cream, but the recipe you have chosen has cream no milk? Also you suggest that milk instead of water may be better. Did you actually try this yet? A little confusing. Appreciate your thoughts. Cheers and thanks.
Chef D
hi Fred
what I meant about the cream is not using all cream, its still good to have some cream in this recipe if you are using water. Yes I have made this using milk instead of water and it does improve the texture, it is my preferred method now. And by using all milk I have eliminated the cream altogether for most of my flavors. I have a few other types flavors of Gelato on my blog, if your’e looking for more ideas.
Thanks for stopping by and for asking about the recipe
Dennis
Karen Gould
For a non-dairy version can I substitute full fat coconut milk? And perhaps coconut palm sugar?
Chef Dennis Littley
That should work, its a pretty fool proof recipe
thoma
lovely gelato post! that first pic is so cuddly! loved that air-no air trivia! gosh, you really have so much gelato!
Liz
I ate coffee gelato all over Italy, but my attempts at home have been less than stellar. Now I know the reason….I need a gelato maker! It may be on my Christmas list 🙂 Great advice as always, both on gelato and photography. Hope you have some time to relax this weekend~
Evelyne@CheapEthnicEatz
I so agree, anytime is gelato time while in Italy. I have never come across anything close to it in North America. I also had excellent gelato in Athens once which surprised me. I learned a lot here about what makes gelato a gelatoo…never researched it. Keep at it until it is perfect, that just means you have to eat more almost gelato 😉
Sprigs of Rosemary
I never fail to learn something when I visit — and I never fail to salivate either! Love gelato! Bravo, Chef Dennis!
Baker Street
Refreshing! So refreshing! Your gelato looks perfect D! 🙂
Elies_Lie
lovely strawberry ice cream chef!
tq for sharing the recipe and tq for the photography suggestion 🙂
Jessica | Oh Cake
Oooh… gelato! What memories this brings back from living in Bologna. My favorite place was Gelatauro. Thanks for the tips on photography as well.