Fresh Homemade Strawberry Gelato

Reflections of a Recipe Collector

A friend of mine always makes wonderful ice cream for a big get together that we attend every July 4 at my neighbor’s house. Everyone makes sure to stick close to the dessert table until the ice cream is brought out and served up. We know fireworks can’t be far behind! It’s a great way to spend the 4th! My sisters decided I must need an ice cream maker, so that was my birthday present in December. Fast forward to another July 4th and had I used my ice cream maker? No, but we got to enjoy what my friend brought, which was wonderful. I think I was making the process way more difficult than it ended up being. So the family had a birthday get together a couple of weeks ago and decided to experiment on ourselves by making gelato. Worst case, I had cookies as back up.

Fresh Strawberry Gelato

Bon Appétit | May 2009 by Katrina and Carmelo Turillo

La Divina Gelateria in New Orleans

Strawberry Gelato


•3/4 cup sugar (preferably organic)

•1 tablespoon cornstarch

•1 cup whole milk

•3/4 cup heavy whipping cream

•2 1/4 cups sliced hulled strawberries

•2 tablespoons pomegranate juice


Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk and cream. Whisk over medium heat until gelato base thickens and begins to bubble, about 5 minutes. Pour into bowl. Cool over ice, stirring occasionally.

Puree strawberries in processor. Strain into gelato base. Mix in pomegranate juice. Chill 3 hours. Process in ice cream maker according to manufacturer’s instructions. Transfer to container. Cover; freeze until firm, at least 3 hours and up to 2 days.

Cook’s Notes:

Since I am so new at making gelato, I paid close attention to the reviews to see what other’s had done, or thought would make it better. It was pretty universal that no one had strained the mixture or used the pomegranate juice, which seemed to be more for color than flavor. I did use a bag of frozen strawberries, which has some coloring added.

I also put in 1 Tablespoon of vodka, which others felt prevented ice crystals from forming. I will tell you that there was no chance for ice crystals to form because there might have been a few drips left in the bowl after we ate.

Another tip that I read somewhere looking for a recipe was to make the base the night before so it is well chilled before putting in the ice cream maker. I put the base into the ice cream maker while I was drinking my coffee and less than ½ hour later, it was ready to put into the freezer. I love my White Mountain ice cream maker! Making ice cream is a piece of cake!



  1. Mary Lee Rossmaessler says

    I received a wonderful ice cream, frozen yogurt, sorbet maker about a month ago. Best thing for me has been lactose free, organic (using organic milk/half and half) and natural sugar. I finally get to eat good ice cream again. Will have to try the gelato.

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