Strawberry Gelato – Warm Weather Dessert

Gelato is my new obsession. The ice cream maker we received as a wedding gift back in 2002 has been revived and put to good use. No longer is it shoved in a back cabinet collecting dust. I’ve also convinced myself that gelato is good for you. See? It’s made with milk instead of cream. This one has lots of berries in it. The other I made was full of nuts, which are so great for you.

It’s a win-win. I get dessert and it’s good for me. It’s also pretty easy to make. This recipe was super good and fruity. One night we had some along side Strawberry Swirl Brownies – not quite as light of a dessert, but still delicious!

I have so many gelato recipes that I want to try, and it’s a good thing too because it’s warming up so fast here. Supposed to be 89 degrees F today! Next on the list – chocolate! While we’re at it, let’s make it dark chocolate, just so we can continue with the convincing that it’s healthy. Ok?

Strawberry Gelato
adapted from Bon Appetit

• 1 1/2 cup sugar
• 2 Tbs cornstarch
• 2 cups whole milk
• 1 1/2 cup heavy whipping cream
• 4 1/2 cups sliced hulled strawberries
• 1 tsp lemon zest

Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk, cream, and lemon zest. Whisk over medium heat until gelato base thickens and begins to bubble, about 5 minutes.

Puree strawberries in processor. Stir into gelato base. 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.