5 Ingredients or Fewer

Strawberries and Cream Gelato

May 12, 2014
2 Ratings
Photo by Brian Leatart
  • Makes 1 1/2 quarts
Author Notes

Excerpted from COOLHAUS © 2014 by Natasha Case and Freya Estreller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Natasha Case

What You'll Need
  • Gelato Base
  • 4 cups whole milk
  • 1 1/2 cups white granulated sugar
  • 8 large egg yoks
  • Strawberry and Cream Gelato
  • 12 to 14 strawberries
  • 1 tablespoon white granulated sugar
  • Juice of half a lemon
  • Gelato Base
  1. Gelato Base
  2. In a 4-quart saucepan, combine milk and half of the sugar. Set over high heat, and cook, stirring occasionally, until the mixture comes to a boil, about 5 minutes.
  3. Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.
  4. When the cream mixture just comes to a boil, whisk, removed from hear, and in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.
  5. Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan.
  6. With a wooden spoon, continue stirring until mixture registers 165 to 180° F on an instant-read thermometer, about 2 minutes. Do not heat above 180° F, or the eggs in the base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you've got the right consistency.)
  7. Pour into a clean airtight container and refrigerate for 12 to 24 hours before using.
  8. Use base within 3 to 5 days.
  1. Strawberry and Cream Gelato
  2. In a blender or food processor, puree strawberries, sugar, and lemon juice. Strain through a fine-mesh sieve into Gelato Base. Mix well.
  3. Process in an ice cream maker according to manufacturer’s instructions.
  4. Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
  5. Pair with snickerdoodle cookies to make our "Frank Beh-ry Ice Cream Sandwich".

See what other Food52ers are saying.

1 Review

Helen B. May 21, 2014
Looks so good, I think I need to eat the web page.