I live in Florida and in the summer months, it’s hot. All I want to do is stay cool whether it be staying inside soaking up air conditioning or eating ice cream. I want to stay cool. It’s my goal every summer. When I first received the Beat This! Cookbook from the Trade Division at Houghton Mifflin Harcourt I book marked quite a few recipes. One of the recipes I book marked just happened to be this Strawberry Gelato. I was intrigued by this recipe not only because it sounded delicious, but because it contained not one egg!
I’ll be the first to admit. I’m not a huge fan of Strawberry Ice Cream. I love strawberries by them self, but not it’s ice cream counter part. I dished out small little bowls of gelato for my husband and I. We sat on the couch swooning over this gelato–bite-by-bite. We even were tempted to get seconds at 9:00 at night! Which is not something we would normally do. This gelato is so incredibly creamy and full of flavor it would be a crime to not try this recipe if you own an ice cream maker!
*Make sure you visit the Houghton Mifflin Harcourt Trade Blog. They highlight new books being published, authors, coworker spotlights, and of course share recipes like the one I’m sharing with you today!
Republished with Permission from Houghton Mifflin Harcourt: Beat This! Cookbook
Strawberry GelatoPrint Rate
- 3/4 cup sugar
- 1 tbsp cornstarch
- 1 cup whole milk
- 3/4 cup heavy cream
- 2-1/4 cups sliced hulled strawberries
- A few grains of salt
- 2 tbsp unsweetened pomegranate juice or unsweetened 100% cranberry juice
- *1/8 tsp citric acid
- In a heavy, nonreactive saucepan, stir together the sugar and cornstarch. Whisk in the milk and cream over low heat and whisk constantly until the mixture just reaches a boil -- 5 to 8 minutes or so. Set the saucepan into a large baking dish, pack ice cubes around it and add some water to the ice. Stir frequently until the mixture is as cold as you think it's likely to get.
- In a food processor, puree the strawberries. Stirring hard, pass the puree through a fine sieve into the chilled custard. Stir in the salt and the red juice of your choice. If you want, taste the mixture to see if it would benefit from a little citric acid.
- Refrigerate the mixture for at least 4 hours or overnight. I do this in the fridge, but of course you can keep using the baking-dish-full-of-ice method if you have unlimited ice.
- Churn the batter in an ice cream maker "according to the manufacturer's instructions." And then, unfortunately you have to pack it into an airtight container and freeze it for at least 3 more hours before it's at its best.
Disclosure: I received this cookbook for free from Houghton Mifflin Harcourt Trade and Reference Publishers. They did not pay me to write this review nor did they tell me what to say. My opinions are my own, and do not reflect the publisher in any way.