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Strawberry Gelato

9 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 10 min. + chilling Process: 25 min./batch + freezing

Makes

12 servings

Updated: Dec. 13, 2023
You'll love this smooth and creamy gelato with bright strawberry flavor and just a hint of sea salt and honey. Fresh raspberries or blackberries can be substituted for the strawberries if you prefer. If your berries are tart, add a touch more sugar or honey. —Shelly Bevington, Hermiston, Oregon
Strawberry Gelato
Strawberry Gelato Recipe photo by Taste of Home
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Ingredients

  • 2 cups whole milk
  • 2 tablespoons light corn syrup
  • 1 tablespoon honey
  • 3/4 cup sugar
  • 1/2 teaspoon sea salt
  • 2-1/2 cups fresh strawberries (about 12 ounces), halved
  • 1/2 cup heavy whipping cream
  • 1 teaspoon lemon juice

Directions

  1. Place first 6 ingredients in a blender; cover and blend. While blending, gradually add cream, blending just until combined. Remove to a bowl; stir in lemon juice. Refrigerate, covered, until cold, about 4 hours.
  2. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
  3. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 3-4 hours.

Test Kitchen tips
  • This recipe makes 4-3/4 cups of strawberry mixture before freezing and yields about 6 cups after freezing. If you have a 1-quart ice cream maker, you will probably need to make the gelato in two batches. Be sure to follow your manufacturer's instruction manual.
  • Corn syrup and honey contribute to the smoothness of this frozen treat by preventing the formation of ice crystals.
  • Fresh raspberries or blackberries can be substituted for the strawberries. If your berries are tart, you may want to add a touch more sugar or honey.

    • Nutrition Facts

    1/2 cup: 160 calories, 6g fat (4g saturated fat), 18mg cholesterol, 124mg sodium, 26g carbohydrate (25g sugars, 1g fiber), 2g protein.