CITRUS GELATO
Provided by Giada De Laurentiis
Categories dessert
Time 3h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the sugar, salt and yolks in a heavy medium stainless steel or enamel saucepan. Gradually whisk in the cream. Then whisk in the milk, buttermilk and citrus zests. Using a wooden spoon, stir the custard constantly over medium heat until it thickens enough to coat the back of the spoon and a thermometer registers between 180 and 185 degrees F, 8 to 10 minutes.
- Immediately scrape the custard into a 4-cup measuring cup; mix in the rum. Refrigerate uncovered until cold, about 3 hours, stirring occasionally to prevent a skin from forming. Cover until ready to freeze (can be made 1 day in advance).
- Freeze the custard in an ice cream machine according to manufacturer's instructions.
- While the custard is freezing in the ice cream machine, peel and trim the ends from the zested orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments onto a cutting board. Cut the segments into 1/2-inch pieces. During the last 10 minutes of freezing time, add the orange segments.
- Transfer to a container; cover and freeze until ready to serve.
STRAWBERRY-BUTTERMILK GELATO
Puréed strawberries create the "juice" that flavors this creamy gelato. Cooking Light magazine.
Provided by Pinay0618
Categories Frozen Desserts
Time 1h10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Pour into a large bowl; cool completely.
- Place strawberries in a blender, and process until smooth. Add strawberry purée and buttermilk to sugar syrup; stir to combine.
- Pour the strawberry mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 493.6, Fat 1.6, SaturatedFat 0.7, Cholesterol 4.9, Sodium 132.8, Carbohydrate 119.7, Fiber 3.6, Sugar 114.2, Protein 5.3
GELATO ALLA FRAGOLA - STRAWBERRY GELATO
Provided by Food Network
Categories dessert
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a blender combine the strawberries, sugar and whole milk and puree until smooth.
- Add in the heavy cream and mix just enough to combine (you do not want to whip the cream). Add in the lemon juice. Refrigerate for at least 4 hours. Refrigerating overnight is best because it will allow the flavor to intensify.
- Transfer the mixture into an ice cream machine and freeze according to the manufacturer's instructions. Serve at once with fresh cut strawberries, if desired, or freeze for up to one month.
STRAWBERRY GELATO
A local fruit and vegetable market had strawberries on sale at $2 for a crate (8 pounds). This is what I made with most of those strawberries. While the recipe indicates use of an ice cream churn, the recipe still produces an excellent gelato without it (though it might be harder to scoop out).
Provided by Late Night Gourmet
Categories Dessert
Time 4h
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Cut stems and non-red parts from strawberries and discard. Cut strawberries into quarters.
- Mix strawberries with sugar and lemon juice to coat fully. Allow to rest at room temperature for half an hour (this process macerates the strawberries to draw more flavor out of them).
- Transfer strawberry mixture to a food processor. Puree with 1 cup of half-and-half. Transfer to a plastic container with a lid and repeat for the remaining strawberries and half-and-half.
- Move container of strawberry mixture to freezer and freeze for at least 4 hours, stirring every hour to scrape gelato from edges of container. Continue freezing until it reaches desired consistency. Churn in an ice cream mixer in batches for a few minutes at a time then serve.
Nutrition Facts : Calories 124.1, Fat 2.9, SaturatedFat 1.7, Cholesterol 8.9, Sodium 10.6, Carbohydrate 24.7, Fiber 0.9, Sugar 22.3, Protein 1
WINTER STRAWBERRY GELATO
I'm calling this "winter" strawberry gelato only because I'm making it with frozen organic strawberries. You can use sweet, fresh strawberries when they're in season. The recipe is inspired by Sherry Yard, a pastry chef who taught me that you can make perfectly wonderful ice cream with no cream and no eggs. I make this one with 2 percent milk, but you could use whole milk. If you're thinking of using skim milk, substitute water and make sorbet.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 3h
Yield Just under five cups, serving six to eight
Number Of Ingredients 6
Steps:
- Place a 1-quart container and one smaller container - for any extra gelato - in the freezer. Combine the strawberries, sugar and water in a medium saucepan, and bring to a simmer. Simmer until the strawberries thaw and become very soft, about 15 minutes. Remove from the heat, and transfer half the mixture to a blender. Since the mixture is hot, just cover the top of the blender jar with a dish towel pulled down tight. Blend until smooth, and then add half the milk. Blend again until smooth. Repeat with the remaining strawberries and milk. Transfer to a bowl, and chill in the refrigerator.
- Stir in the lemon juice and salt, and transfer to the container of an ice cream maker. Freeze according to the manufacturer's directions. Scrape into the chilled container, and return to the freezer for at least two hours before serving. If frozen solid, allow to soften in the refrigerator for 20 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 64 milligrams, Sugar 18 grams
STRAWBERRY GELATO
Categories Food Processor Dessert Freeze/Chill Kid-Friendly Low Sodium Wheat/Gluten-Free Strawberry Summer Party Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a small heavy saucepan heat sugar and water over high heat, stirring until sugar is dissolved. Cool syrup.
- Trim strawberries and in a food processor purée until smooth. Transfer 2 cups purée to a bowl, reserving remainder for another use, and stir in syrup and lemon juice. Chill strawberry mixture until cold and up to 1 day.
- Stir in egg white and freeze in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.
STRAWBERRY AND BALSAMIC HOMEMADE GELATO
Fresh strawberries and balsamic vinegar pair perfectly - even more so in this homemade Italian ice cream. I roast the strawberries in the oven for 30 minutes to release all their sweet juice.
Provided by Simona
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone non-stick mat that is larger than the tray to prevent juice from spilling onto the tray.
- Combine strawberries, 1/4 cup sugar, and balsamic vinegar in a bowl; toss gently to coat. Transfer to the baking sheet, scraping down the bowl with a spatula to ensure all the liquid is included.
- Bake in the preheated oven for 30 minutes. Remove from oven and set aside to cool, about 30 minutes.
- Transfer cooled strawberries and all juice to the bowl of a food processor. Add remaining 1/4 cup sugar and cream; mix until smooth.
- Pour strawberry mixture into an ice cream maker and freeze according to manufacturer's instructions until it reaches the creamy texture of a gelato, 40 to 45 minutes. Serve immediately.
Nutrition Facts : Calories 240.5 calories, Carbohydrate 35.7 g, Cholesterol 40.8 mg, Fat 11.4 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 6.9 g, Sodium 12.9 mg, Sugar 31.4 g
STRAWBERRY BUTTERMILK ICE
Categories Food Processor Dessert No-Cook Low Fat Quick & Easy Low Sodium Frozen Dessert Strawberry Healthy Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 3
Steps:
- Puree strawberries and sugar in processor. Add buttermilk and process until smooth. Pour into 8x8x2-inch glass dish. Place in freezer. Freeze mixture until firm, about 3 hours.
- Transfer mixture to processor and process until smooth. Spoon mixture into plastic container. Cover tightly and freeze until firm, about 3 hours (Ice can be prepared 2 days ahead. Keep frozen.) Let ice soften at room temperature about 5 minutes before serving.
STRAWBERRY GELATO
You'll love this smooth and creamy gelato with bright strawberry flavor and just a hint of sea salt and honey. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings (1-1/2 quarts)
Number Of Ingredients 8
Steps:
- Place first 6 ingredients in a blender; cover and process until blended. While processing, gradually add cream, processing just until combined. Remove to a bowl; stir in lemon juice. Refrigerate, covered, until cold, about 4 hours., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 3-4 hours.
Nutrition Facts : Calories 160 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
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