Homemade Strawberry Gelato
Happy Fourth of July! With this special holiday celebrating our counties Independence I wanted to share a delicious Homemade Strawberry Gelato. This amazing, cool, and refreshing dessert is perfect for a hot summer afternoon!
No Equipment Required
What is so great about this recipe is you do not have to have an Ice Cream maker. You simply make the ice cream (Gelato) base and then whip the mixture a few times as it freezes to make it light and fluffy! No special tools requires and no hand cranking!
Making the Egg Custard
Homemade Strawberry Gelato does require you to make an egg custard. However, I walk you through it step by step in my IGTV video. Just in case you have never done it before. Basically, you temper the egg yolks and that is all. Not hard at all.
All-Natural Ingredients
I searched for a recipe with all-natural ingredients. I have to thank Gemma’s Bigger Bolder Baking for posting this delicious recipe. I could not have written a better one myself so I am sharing hers here. I was so thankful to find a recipe with natural ingredients to share.
Homemade Strawberry Gelato
Ingredients
- 2 cups whole milk
- 4 large egg yolks room temperature
- ¾ cup sugar
- 1 cup heavy whipping cream
- ¾ tsp salt
- 2 tsp vanilla
- 1 ¼ cups strawberries pureed
- 1 tbsp sugar
Instructions
- . Place a small saucepan over medium heat. Add the milk and heat until warm. Stir to keep milk from scalding.
- In a small bowl, whisk together egg yolks and sugar until smooth. Temper the eggs with warm milk by slowly adding milk one ladle at a time. Whisking in between. (See my video for instructions on tempering egg yolks.) Pour this custard back into the warm milk and place over low heat.
- Cook your custard mixture, stirring frequently with a wooden spoon, for 6-8 minutes or until custard coats the back of the spoon.
- Pour the mixture through a fine mesh strainer into a clean bowl. And allow to cool to room temperature. You can place this bowl into a bowl of ice to speed this process. Add vanilla and salt. Stir well.
- Once custard has cooled to room temperature cover and place in refrigerator at least 4 hours or overnight.
- When your custard is cooled completely whip your heavy cream until you have stiff peaks. Then gently fold in your custard base.
- Mix together your strawberry puree and sugar. Then fold into your whipped cream/custard mixture.
- Pour your gelato into a freezer safe container and freeze. After an hour whip your gelato to break up ice crystals. Do this 2-3 times until it thickens up.
- Allow 4-5 hours for complete freezing.
