It’s strawberry season. You went to the farmers market and now have 3lb of beautiful, fresh perfectly ripe strawberries because you simply couldn’t help yourself. Now, what do you make with them? A tart? Jelly? Jam? Toss them with some maple syrup & whipped cream? Oh! shortcake! The list goes on.

I found myself in one of the predicaments (of the best kind) and after hours of scouring recipes from all over, I found strawberry gelato. How much fun. I don’t make a ton of ice cream & don’t know that I’ve ever made gelato, but as soon as I read it - it sounded to be exactly what I wanted. Something creamy, cool, flavorful and bright. I can already taste it. 

And! Wait for it! You don’t even need an ice cream maker! That might seem obvious because well, it’s not ice cream - but you never know. 

So, let’s regroup. If you have so many strawberries you don’t know what to do with, give strawberry gelato a try. I can pretty much guarantee you, it’s such a treat & it’ll be the best feeling a month from now after you made it when you want a treat and peek in your freezer. That’s the best. Unless of course, you eat it all on the first go-around.

Strawberry Gelato

Yield: 7 C / Time: 12 1/2hrs / Active Time: 1 hr / Difficulty: Easy-Medium

Ingredients

• 2 Tbsp cornstarch

• 3 C 1/2 + 1/2 (divided)

• 1 3/4 C granulated sugar

• 2 Lb fresh strawberries (Approx. 8 C) hulled & quartered

Steps

1. Whisk together cornstarch and 1/4 C half & half in a small bowl to make a slurry.

2. In a medium sauce pan, over medium heat, combine sugar and remaining 2 3/4 C half & half in medium sauce pan. Bring to a simmer.

3. Remove from heat and gradually whisk in slurry.

4. Return pan to medium heat and cook, stirring until mixture comes to a boil and thickens slightly (8-10 minutes)

5. While you’re heating your dairy, use a potato masher or ricer to mash strawberries in a bowl until crushed and juicy. This should yield approx. 3 C strawberry puree.

6. Once dairy mixture is thickened, pour mixture into heat proof bowl and cool completely in ice bath. About 25 minutes. Stir strawberry puree into cooled mixture. Cover & chills 2+ hours.

7. Pour into ice cream machine (you might have to divide mixture in two batches depending on your size). Or, skip this step and simply transfer gelato to freezer proof container and seal tight. Freeze 8+ hours before digging in for best results.