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Dating back to the 16th century gelato is the Italian regional variant of ice cream and is made using pretty much the same ingredients as most ice creams including diary (milk and cream), sugar, flavorings (fresh fruits and nuts), chocolate, cookies, wafers, candy and air. Emulsifiers and stabilizers are also used by the larger manufacturers in order to extend their Gelato products shelf-life.

There are two main types of processes that are used in the manufacture of gelato: the hot process and the cold process. The main difference between them being that the cold process doesn’t require pasteurization. However; both processes do require a gelato batch freezer which mixes and combines the ingredients and incorporates air to produce the end-product.

Importantly; gelato generally has less than 55% air which; like high-end ice cream, results in a denser product. Another area in which gelato differs from ice cream is that it is not homogenized which means that gelato tends to melt quicker than most high-end ice creams.

Ingredients

• 400 Grams (12 Ounces) of Fresh Strawberries
• ½ Cup of Heavy Cream
• 1/3 Cup of Sugar

Method

1. Sift the sugar into your food processor or blender’s mixing bowl. Add the strawberries and cream.
2. Use your blender/mixer to mix the ingredients until they form a nice smooth mixture. There should be no lumps or clumps of fruit so continue blending.
3. Now pour your strawberry gelato mixture into a freezer safe container and then put the container with your gelato mixture into the freezer. Leave the gelato in the freezer at least 2 hours prior to serving and consuming. Note that the gelato will keep for quite some time if kept frozen.

Note: If you are using room or refrigerator temperature strawberries the mixing/blending will not take as long as if you were using frozen strawberries. It also results in a consistently far superior blend and smoothness on the palate. The only downside is that you will need to put the blended gelato mixture into the freezer prior to consumption.

Modifications:

• You can use practically any fruit to make gelato with.
• Remember that the larger the size of the fruit that you put into your blender the longer the time that you will have to blend them.
• Using frozen fruit to make your gelato will also require longer blending time.
• For a less fattening gelato experience try substituting plain yoghurt in place of the cream.

Serving:

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The quantities stated in this strawberry gelato recipe will easily yield from 5 to 10 servings depending upon the size of each serving.

Gelato is served pretty much in the same way as you would serve ice cream including cones, dessert bowls, presentation vessels and various other containers that may or may not be edible or disposable so go for it and enjoy!