Fresh Seasonal Strawberries Make For Great Gelato
Strawberry gelato is a delectable Italian frozen dessert known for its rich, creamy texture and vibrant, natural flavor. Unlike traditional ice cream, gelato contains less air, giving it a denser and more velvety consistency. The essence of strawberry gelato lies in its key ingredient: fresh strawberries. These are typically blended into a smooth purée and mixed with a base of milk, sugar, and sometimes a touch of cream. This allows the strawberry’s sweet, slightly tart taste to shine through.
One of the defining characteristics of strawberry gelato is its intense fruit flavor. This is achieved by using high-quality, ripe strawberries, which are often sourced locally and at the peak of their season. The result is a dessert that bursts with the authentic taste of strawberries, far surpassing the artificial flavor found in many commercial ice creams.
Making strawberry gelato involves a careful process of balancing ingredients to ensure the perfect texture and flavor. The mixture is slowly churned as it freezes, preventing large ice crystals from forming and ensuring a smooth, creamy finish. Often enjoyed on its own, strawberry gelato also pairs wonderfully with other desserts, such as fresh fruit, and pastries, or as a topping for cakes and pies. Its refreshing taste makes it a favorite choice, especially during warm summer months.
The Difference Between Ice Cream & Gelato Explained
Strawberry gelato and strawberry ice cream, while both delicious frozen treats but differ significantly in texture, flavor, and composition. These differences stem from their distinct ingredients and preparation methods.
One of the main differences is the fat content. Gelato typically contains less butterfat than ice cream, usually ranging between 4-8%, compared to ice cream’s 14-25%. This lower fat content in gelato allows the strawberry flavor to stand out more prominently, as fat can sometimes mask delicate flavors. Additionally, gelato uses more milk than cream, while ice cream uses a higher proportion of cream, contributing to its richer, creamier texture.
Another key difference is the air content, or overrun, incorporated into the mixture during churning. Gelato is churned at a slower speed, introducing less air and resulting in a denser, smoother texture. Ice cream, however, is churned more vigorously, which incorporates more air and gives it a lighter, fluffier consistency.
Temperature also plays a role in the experience of these desserts. Gelato is typically served at a slightly warmer temperature than ice cream, which enhances its creamy texture and makes the flavors more pronounced. Ice cream is served colder, making it firmer and sometimes muting its flavors.
Strawberry gelato is denser, lower in fat, and more intensely flavored compared to strawberry ice cream, which is richer, airier, and has a creamier texture. These differences offer distinct experiences for those enjoying these beloved desserts.
Check out my post “What’s the Difference Between Ice Cream and Gelato?” to learn more.
Notes
The recipe says to strain the gelato base at this time and that’s what we did but next time I’m going to not strain and see what happens. I like the idea of having bits of strawberries in my gelato.
Strawberry Gelato Recipe
Ingredients
- 1 cup heavy cream
- 2 cups whole milk divided
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 pinch salt
- 1 cup fresh strawberries cut into slices
- ½ teaspoon pure vanilla extract
- 1 tablespoon strawberry jam
Instructions
- Combine the cream and 1½ cups of the milk in a medium saucepan and bring to a simmer over medium heat.
- While the cream/milk heat, combine the remaining milk, sugar, cornstarch and salt in a mixing bowl using a whisk to mix well.
- Puree the strawberries in a blender or food processor until smooth, then set aside and reserve.
- As soon as the cream/milk comes to a simmer, add the milk/sugar mixture and whisk until combined. Turn up the heat a little to bring this mixture to a boil while continuously whisking.Once it comes to a boil, turn down the heat to a simmer and let this cook down until it thickens enough to coat the back of a spoon. This will take 10 to 15 minutes depending on your stove top.
- Remove the saucepan from the heat and add the pureed strawberries, vanilla and straw berry jam.
- Cover and refrigerate for a minimum of 2 hours or overnight.
- Before you add the chilled mixture to ice cream maker, whisk it well to combine all the ingredients.
- Add the gelato mixture to the ice cream maker and follow the manufacturer’s instructions for preparing gelato.
- For my Cuisinart Commercial Quality & Gelato Maker, this means using “gelato paddle” and mixing for 30 to 40 minutes until thickened. The gelato will be soft at this point and reading for serving but I like my gelato a little firmer so I stick it into the freezer in an airtight container for an hour or two to firm it up.
- According to the Cuisinart directions, you should remove the gelato from the freezer 15 minutes prior to serving to let it soften up some. I can make it no more than 5 minutes before jumping into it.
One Response
This was an excellent recipe, and i did not strain the mixture. I made it with brown sugar, which i love with strawberries and cream anyway and was even better in a gelato if the darker color doesnt put you off. Thanks!