While in Rome, I walked 2 miles in the scorching summer heat to get a gelato at Come Il Latte, famous for its high-quality ingredients. I found it almost impossible to decide between flavors such as ricotta with caramelized figs and hazelnuts; blue cheese, honey and walnut; pineapple and basil; persimmon; and the forever classic, strawberry gelato.
I’d always fancied myself an ice cream fan, but a couple of weeks in Italy made me a gelato believer. Now, I can’t think of anything better than a sweet scoop of homemade strawberry gelato at the height of berry season. Our strawberry gelato recipe, a contest winner (for good reason), incorporates a hint of honey and a squeeze of lemon, which gives the gelato a luscious, well-rounded flavor.
If you want to make gelato, it’s easiest with an ice cream maker. If you don’t have one, you can learn how to make homemade ice cream by hand with our guide.
What is the difference between gelato and ice cream?
On the surface, ice cream and gelato seem identical: milk and/or cream, egg, sugar and flavorings. But there are differences. In the U.S., commercial ice cream must be at least 10% fat, and many have significantly more than that. That’s achieved by including heavy cream, and often egg yolks, in the ice cream base. The mix is churned vigorously, which blends in a lot of air (referred to in the industry as “overrun”). Because of the richness of the finished product, and the quantity of air in the mix, ice cream is best served very cold.
Gelato, on the other hand, is made with more milk than cream, and just a little bit of egg yolk, if any. The mixture is whipped at a lower speed, which incorporates less air, making the gelato feel dense and rich when you eat it, despite its lower fat content. Because gelato is less creamy and less airy than ice cream, it is usually served at a slightly warmer temperature. The fact that it’s not as cold as ice cream makes it feel softer on the palate. Bonus: Gelato is less likely to cause brain freeze!
Some say that fruit and nut flavors come through more intensely in gelato since it contains less fat than ice cream. That’s one reason that gelato is a perfect vehicle for the juicy deliciousness of ripe summer fruits like strawberries.
Ingredients for Strawberry Gelato
- Whole milk: Since gelato uses more milk and less cream, you’ll need to use whole milk in this recipe to achieve the proper texture. If you have access to farm-fresh milk, this is a great place to use it. How long does milk last? It may surprise you!
- Corn syrup: I use corn syrup sparingly, but there’s an excellent reason to add it to gelato. It helps prevent ice crystals from forming. The syrup’s high viscosity and low level of sweetness relative to cane sugar means you can add enough to achieve a gorgeous texture without creating a sugar bomb.
- Honey: All types of honey—from wildflower to clover to chestnut—taste different. Some are light and floral, others deep and earthy. The honey in this recipe is for flavor. Thus, you should choose a honey that you love!
- Salt: Salt? Yep, salt! Nearly all desserts can benefit from a pinch (or more) of sea salt, which helps balance the flavor and prevent the sweetness from becoming cloying. Even for desserts, it’s helpful to learn the types of salt and when to use them.
- Strawberries: The strawberries are the star of the show in this gelato recipe, so it’s important to make sure that they shine. If you have access to pick-your-own berries or can get pints and quarts at a farmers market, that will be ideal for this recipe. At the grocery store, choose packages with deep-red fruit. If you’re using strawberries within a day or so, it’s best to store them at room temperature as it preserves their fresh flavor, but if you need to keep them for longer, you can store strawberries in different ways.
- Heavy whipping cream: A touch of cream makes this recipe lush. If you don’t see “whipping” on the label, that’s OK. (Do you know the difference between heavy cream and whipping cream?)
- Lemon juice: Learning to season with acidity—adding citrus juice or vinegar to brighten up your food—is one of the hallmarks of an excellent cook. In this recipe, a squeeze of lemon complements the flavor of the berries and helps cut through the fat.
Directions
Step 1: Blend the gelato mixture
Place the milk, corn syrup, honey, sugar, sea salt and strawberries into a blender. Cover and blend. While blending, gradually add the cream, and continue processing until the mixture is just combined.
Pour into a bowl, and stir in the lemon juice. Refrigerate until cold, about four hours.
Editor’s Tip: Like many other cooks, I’m a huge fan of the Vitamix blender. It’s a powerhouse kitchen tool.
Step 2: Chill the gelato mixture
Fill the cylinder of your ice cream maker with your base, making sure it’s not more than two-thirds full. Freeze according to the manufacturer’s directions. If you need to make two batches, which is likely if your ice cream maker holds a single quart, refrigerate the extra base until you’re ready to use it.
Step 3: Freeze the gelato
Working quickly, transfer the ice cream to freezer-safe containers, leaving room for the mix to expand as it gets colder, and place in the freezer. Freeze until firm, three to four hours.
Recipe Variations
- Berry flexible: This recipe can be made with blueberries, blackberries or any other ripe delicious berry you can find. Not into berries? Try substituting another juicy, soft-fleshed fruit, such as plum or peach. Or you could combine another fruit with the strawberries, like banana or mango.
- Savor the flavor: Herbs, spices and extracts that pair well with strawberry could be a great addition to this recipe. Use the best vanilla extract or a light dusting of cinnamon, nutmeg, black pepper or ginger. For a fresh pop, try folding in a bit of fresh basil or mint when you add the lemon juice.
- Top it off: Applied with a light hand, a spoonful of fudge or chocolate sauce, or some toasted and crushed walnuts, almonds or pistachios would be lovely with strawberry gelato. For extra elegance, try a drizzle of an aged Italian balsamic. It’s really the only type of vinegar that works. Cheaper balsamic brands are mostly caramel coloring combined with white or wine vinegar, and they won’t be suitable here.
How to Store Strawberry Gelato
Gelato should be stored in freezer-safe containers in the freezer and is best eaten within two weeks. However, if you have a sub-zero freezer, and you don’t allow the gelato to warm up and freeze multiple times, it may maintain its quality for up to three months. Remember that the ideal serving temperature for gelato is between 10° and 20°, so you may want to let it hang out in the fridge for a bit before scooping.
Strawberry Gelato Tips
Can you use frozen strawberries for strawberry gelato?
You can use frozen strawberries for gelato, but the flavor won’t be quite as delicious and bright. If you’re concerned about having fresh strawberries left over after making your gelato, here are more recipes to make with strawberries!
How do you avoid ice crystals in homemade strawberry gelato?
Our recipe sets you up for success by including corn syrup and honey, both of which help prevent crystallization. Additionally, making sure that you store the gelato property will help. If you can divide your gelato into serving-sized containers, it will prevent thawing and refreezing, and thus, help you avoid ice crystals.
How else can you serve strawberry gelato?
Like most ice cream recipes, you can use strawberry gelato for ice cream sandwich recipes, or serve a scoop on top of homemade ice cream cones. Or try something unexpected like choco tacos, among other surprising recipes with ice cream.
