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Wednesday, June 21, 2017

Fresh Strawberry Gelato

3/4 cup/150g sugar
1 tablespoon cornstarch
1 cup whole milk
3/4 cup heavy whipping cream
2 1/4 cups/450g sliced hulled strawberries
2 tablespoons lemon juice

Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk 
and cream. Whisk over medium heat until gelato base thickens and 
begins to bubble, about 5 minutes. Pour into bowl. Cool over ice, 
stirring occasionally. 
Puree strawberries in processor. Mix in lemon juice. Chill 3 hours. 
Process in ice cream maker according to manufacturer’s instructions. 
Transfer to container. Cover; freeze until firm, at least 3 hours 
and up to 2 days. 

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