Use pantry ingredients and an ice cream machine to create a sweet and creamy summer treat the whole family will love!
There is nothing like fresh berries. There is a little market not too far from where we live that has seasonal produce in abundance at really amazing prices. Usually, because the price is so good, I end up buying too much and as a result, the family tires of eating them pretty quickly. Time to find another use for them!
I came across a recipe in Simple & Delicious magazine for homemade strawberry gelato. I had pretty much everything the recipe called for so I thought I would surprise the kids with a different kind of strawberry treat.
The recipe called for strawberries, milk, honey, sugar and salt to be combined in a blender until well blended. The next step was to blend it a half a cup of heavy whipping cream and then stir in a little lemon juice. The hardest part came next when I had to put my blended creation into the fridge and leave it for four hours. Seriously. That was the hardest part.
Next it was time to break out the ice cream machine. It goes into the ice cream maker as a milk consistency but within a half hour it really starts to thicken up. The point of the four hour refrigeration time is to make this process faster and I can totally appreciate that.
Once it gets to this thickness, where it is trying to escape the ice cream maker, it can be removed and put into a freezer safe container. It will need around 4 hours in the freezer before it is ready to serve but it is worth the wait. The fresh strawberries really shine in this quick and easy recipe.
As for my family? Well, they appreciate fresh strawberries again. Enjoy!
Fresh Strawberry Gelato
- 2 cups milk
- 1 tbsp honey
- 3/4 cup sugar
- 1/2 tsp sea salt (or 1/4 tsp regular salt)
- 2 1/2 cups 16 oz fresh strawberries, halved
- 1/2 cup heavy whipping cream
- 1 tsp lemon juice
- Put milk, honey, sugar, sea salt and strawberries in a blender. Cover and process until blended.
- Once blended, gradually add cream, processing until just combined.
- Pour into a bowl and stir in lemon juice.
- Refrigerate, covered, until cold – about 4 hours.
- Pour into the bowl of an ice cream maker. Freeze according to manufacturer’s directions. It is ready to be transferred when it is the consistency of soft serve ice cream.
- Transfer to a freezer safe container, cover and freeze until firm, about 4 hours.