At our house, we’ve embraced summer vacation like a long lost friend. Lazy mornings, trips to the vegetable stand for dinner fixings, swims at the pool with friends, and days spent in the sand; what a wonderful way to kick off our time together! I absolutely crave the time I get to spend with my kids. If I could stop the clock, I would, but I can’t, so summer break is the best next thing.
A scoop of strawberry gelato, in a cone, is an iconic symbol of summer vacation. The strawberries are so gorgeous right now. There’s no better way to put smiles on my boys’ faces than handing them an ice cream cone. I hope that never changes.
Strawberry Gelato adapted from Franny’s Simple Seasonal Italian by Andrew Fienberg, Francine Stephens and Melissa Clark. Makes about 1 quart.
- 1 pound fresh strawberries, washed & hulled
- 1/2 cup plus 2 1/2 tablespoons sugar
- 1/2 teaspoon plus a pinch salt
- 1 1/2 teaspoons xanthan gum
- 2 2/3 cups whole milk
- 2/3 cup heavy cream
Start the strawberry compote:
Combine the strawberries, 2 1/2 tablespoons sugar and pinch of salt in a large bowl. Cover and refrigerate over night.
Start the gelato:
In a large saucepan, whisk the remaining 1/2 cup sugar, xanthan gum and 1/2 teaspoon salt.
Over medium heat, slowly whisk in the milk and cream. Cook, whisking occasionally, until the mixture thickens, about 10 minutes.
Transfer to a bowl. Chill the mixture until completely cold (I do this overnight, it will not work unless the mixture is completely cold).
Make the compote:
Heat a pot over medium-high heat. Add the berries and their juice. Cook just until the berries are starting to break down, about 8 minutes.
Strain the mixture.
Set the berries aside and return the juices to the pot. Bring to a simmer and cook until syrupy (Don’t let the syrup get too thick, or it may end up tasting bitter).
Transfer the syrup and berries to a food processor.
Pulse until the mixture comes together but still has chunks of fruit. Pour into a pint jar and let cool to room temperature before refrigerating until cold.
Make the gelato:
Pour the gelato base into an ice cream machine and add 1 1/4 cups of the strawberry compote. Churn according to the manufacturer’s instructions.
Transfer gelato to a quart-sized freezer container. The gelato can be frozen for up to 5 days.
A summer smile in a cone! Enjoy!
Be sure to subscribe to receive emails each time the blog is updated! Also follow @IncidentalSpoon on Twitter, @TheIncidentalSpoon on Instagram and The Incidental Spoon on Facebook!