Strawberry Gelato
“You’ll love this smooth and creamy gelato with bright strawberry flavour and just a hint of sea salt and honey.” —Shelly Bevington, Hermiston, Oregon
| Servings | Prep Time | Cook Time |
| 12servings (1-1/2 quarts) | 10minutes + chilling | 25minutes |
| Servings | Prep Time |
| 12servings (1-1/2 quarts) | 10minutes + chilling |
| Cook Time |
| 25minutes |
Ingredients
- 2 cups whole milk
- 2 tbsp light corn syrup
- 1 tbsp honey
- 3/4 cup sugar
- 1/2 tsp sea salt
- 2-1/2 cups fresh strawberries halved, about 12 ounces
- 1/2 cup heavy whipping cream
- 1 teaspoon lemon juice
Portions: servings (1-1/2 quarts)
Units:
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Ingredients
Portions: servings (1-1/2 quarts)
Units:
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Instructions
- Place first 6 ingredients in a blender; cover and process until blended. While processing, gradually add cream, processing just until combined. Remove to a bowl; stir in lemon juice. Refrigerate, covered, until cold, about 4 hours.
- Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
- Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 3-4 hours.
Recipe Notes
Test Kitchen tips
- This recipe makes 4-3/4 cups of strawberry mixture before freezing and yields about 6 cups after freezing. If you have a 1-quart ice cream maker, you will probably need to make the gelato in two batches. Be sure to follow your manufacturer's instruction manual.
- Corn syrup and honey contribute to the smoothness of this frozen treat by preventing the formation of ice crystals.
- Fresh raspberries or blackberries can be substituted for the strawberries. If your berries are tart, you may want to add a touch more sugar or honey.
Nutrition Facts
1/2 cup: 160 calories, 6g fat (4g saturated fat), 18mg cholesterol, 124mg sodium, 26g carbohydrate (25g sugars, 1g fibre), 2g protein.
