Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Tuesday, August 17, 2010

Gelato di Fragola


I apologize that it took me so long to get this recipe posted after I teased the readers of my other blog last week. This truly is some of the best food I have ever tasted. I made it for the feast of St. Clare last week, enjoyed with some pizzelles, and then I made it again over the weekend for my son's birthday. It is divine! And it's so easy, you can make it in no time at all.

I love strawberries, so that's a definite plus for this recipe in my book, but I'm guessing you could try it with another fruit -- using the same quantities and adjusting for sweetness. The recipe came from and they claim to have obtained it from the owner of Mio Gelato in Portland, Oregon. According to the notes made with the recipe, if you use stone fruits like peaches, you'll need the optional dash of lemon juice. I did not use the lemon juice with the strawberries -- they were "bright" enough.

Strawberry Gelato

printer version

1 lb. fresh strawberries, washed, stemmed and quartered
1 1/2 cups sugar
1 1/2 cups cold whipping cream
1 1/2 cups cold water
dash of lemon juice (optional -- use if fruit needs a boost in flavor)

Place berries and sugar into a blender or food processor and blend until liquid and smooth. (This is also where you’ll add lemon juice if necessary.) Add the cream and water and process until thoroughly combined. Freeze as indicated by the manufacturer of your ice cream maker. Remove from ice cream maker and place in a freezer safe container with a lid. Freeze for several hours or until the desired consistency.

NOTE: if you don’t have an ice cream maker, you can still make homemade ice cream. The machines do a fantastic and effortless (for you, at least) job of aerating the ice cream, but you can do an acceptable job without one, too. Just pour the chilled mixture into an airtight container and put it in your freezer. Take it out every so often (half-hour intervals or less, depending on how much it’s freezing between the times you take it out) and give it a really good stir. Then pop it back into the freezer. Keep doing this until it’s pretty frozen.



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