The Best and Easiest Strawberry Gelato Recipe You'll ever Make! (2024)

FAQs

What is the secret to gelato? ›

There isn't really a “secret” ingredient in gelato – the magic lies in the process. However, what sets gelato apart from its frozen dessert counterparts is the quality of the ingredients used and the low amount of air incorporated during the slow churning process.

Gelato is churned at a much slower speed, which introduces less air into the base—think whipping cream by hand instead of with a stand mixer. That's why it tastes denser than ice cream—it is.

Less air, more creaminess

Unlike industrial ice creams, which often have high levels of incorporated air to increase volume, gelato is churned at a slower speed, preventing the formation of ice crystals and resulting in a creamier and denser treat.

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.

High quality gelato is made with all-natural, seasonal ingredients and little to no artificial coloring. Because of this the colors will not be vibrant, but rather dull. For example, pistacchio should never be bright green like you might imagine, but brownish.

Gelato Facts #1: Milk

The best type of milk for the cream flavours of gelato is whole milk (3.5%) as opposed to heavy cream (35%). The milk helps the gelato obtain a creamy and smooth texture, but it also increases its resistance to melting so you can take your time to enjoy it on a hot day.

Gelato has at least egg yolks in it if not whole eggs and they make it smoother/prevent tiny ice crystals that make regular ice cream a little less smooth. Why does gelato taste so much better in Italy than in the U.S.? Because it is better.

Adding thickening agents, such as egg yolks, cornstarch, gelatin, tapioca starch, or even Junket tablets, enhances the texture and elevates the overall ice cream experience. Remember, making homemade ice cream is as much an art as it is a science.

The main difference between ice cream and gelato is their fat content. With only 4-9% fat to the usual 10-25% of ice cream, gelato usually is lighter and healthier. Per portion, however, the answer is clear, gelato is typically healthier than ice cream.

– Some of the most popular flavours of gelato include chocolate, vanilla, strawberry, and pistachio.

What is authentic Italian gelato made of? ›

The base recipe is really simple: 1 cup milk to 1/2 cup cream, 1/3 cup sugar and 4 egg yolks. Heat the dairy to scalding. Beat the yolks with the sugar until thick and lemony, temper with a small amount of the hot milk, then whisk altogether.

Gelato is a culinary symbol of Italy. Pasta aside, gelato is considered to be Italy's culinary symbol. In fact, visiting the local gelateria is a way of life for Italians. “Italians convene at gelaterias and socialize,” says Britton Bauer.

Strawberry Gelato is a indica-dominant hybrid weed strain made from a genetic cross between Gelato #33 and Strawberry Snow Cone. Bred by Elev8 Seeds, Strawberry Gelato is 20% THC, making this strain an ideal choice for beginner cannabis consumers.

Pink Gelato is a hybrid weed strain made from a genetic cross between Pink Kush and Gelato. Pink Gelato is 24% THC, making this strain an ideal choice for experienced cannabis consumers.

sorbet, sorbetto, fruit ice….. all suggest a (typically) non-dairy, usually fruit-based, frozen concoction.

The slow churn is the key. The slower the churn, the less air is gets into the mixture. This gives gelato the creamy, dense texture we all love.

Like ice cream, gelato uses milk, cream, and sugar, but it differs in proportions. Gelato uses less cream and more milk than ice cream and typically contains no egg yolks or eggs at all. Gelato is served slightly warmer than American ice cream and is also churned at a slower rate, introducing less air into the product.