Sunday, June 12, 2016


Tis' the season to get strawberries at your local farm stand or market. If you can't use them right away, place the berries flat on a paper towel lined plate. Do not rinse or hull until ready to use. Ice cream contains 15 to 20% butterfat. Gelato contains anywhere from 5 to 7% butterfat. These strawberries were so sweet, I only added ½ cup (125 ml) of sugar. You can add a little more, if you prefer your gelato sweeter. The optional addition of pomegranate juice, adds a little more intense flavor and color.

2 pints (1 litre) fresh strawberries
2 cups (500 ml) whole milk
1 T (15 ml) cornstarch
½ to ¾ cup (125 to 175 ml) organic cane sugar or granulated sugar
3 T (45 ml) pomegranate juice (optional) 

Remove the stems and leaves from the strawberries and discard.
Cut the strawberries into two or three slices.
Pour the strawberries into a blender and blend for a few seconds to chop up the strawberries.
Blend longer if you want a smoother gelato.

Make a slurry by mixing ¼ cup (60 ml) of the milk with the cornstarch.
Mix until the cornstarch is dissolved.

Heat the remaining milk in a saucepan with the sugar.
Just when the milk starts to boil, stir in the cornstarch mixture.
Lower heat and simmer very gently for 2 minutes, stirring constantly.

Remove from heat, let cool to room temperature, then stir in the strawberries and pomegranate juice, if using.

Pour into a covered container and refrigerate until completely chilled.
Pour the mixture into an ice cream maker and freeze, according to the manufacturer’s instructions.
Transfer to a covered container and place in your freezer, until firm.

Makes about 3 cups

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