Ingredients for Strawberry Gelato Italian Style
- Egg Yolks
- ¾ cup (150g) granulated sugar
- 2 cups (475ml) whole milk
- Vanilla Extract
- 1 cup (250g) strawberry preserves
- 1 cup (150g) fresh strawberries, hulled and chopped
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How to Make Strawberry Gelato Italian Style
- In a large bowl, whisk together 4 large egg yolks and ¾ cup (150g) granulated sugar until light and fluffy (about 5 minutes).
- Gradually whisk in 2 cups (475ml) whole milk and 1 teaspoon pure vanilla extract until completely combined.
- Pour the mixture into a double boiler or a heatproof bowl set over a saucepan of simmering water. Cook over low heat, stirring constantly with a spatula, until the mixture thickens to the consistency of light cream and coats the back of the spoon (about 15-20 minutes). Do not boil.
- Continue stirring to prevent lumps from forming. The mixture should be smooth and creamy.
- Strain the cooked mixture through a fine-mesh sieve into a bowl. This removes any lumps or bits that may have formed. Let it cool completely.
- Cover the bowl and refrigerate for at least 1-2 hours, or until thoroughly chilled.
- Once chilled, pour the mixture into your ice cream maker. Add 1 cup (250g) strawberry preserves and 1 cup (150g) fresh strawberries, hulled and roughly chopped.
- Churn the gelato according to your ice cream maker's instructions. This usually takes 20-30 minutes.
- Once churned, transfer the gelato to an airtight container and freeze for at least 2-3 hours to allow it to firm up further before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
1646g
Fat
155g
Carbs
168g
