Jul 14, 2009 10:27 am US/Eastern
Summer Recipe: Strawberry Gelato, Raspberry Sorbet
CHERRY HILL
During the summer months, one of the best treats around to beat the heat is ice cream, but what about gelato? Executive Chef Robert Bennett from Classic Cake in Cherry Hill offered his recipe for strawberry gelato.
Homemade Strawberry Gelato
3 cups of fresh strawberries
2c. low fat or non-fat milk
1 c. sugar
1/4 c. non fat dry milk
8 egg yolks
1 c. fat free half-and-half
1 tsp. vanilla extract
Bring the milk, non fat dry milk, and half of the sugar to a boil.
Whip the remaining sugar with the yolks. Slowly stream the hot mixture into the sugar/yolk mixture. Return to the heat and stir constantly over a med. heat.
When the mixture thickens, immediately remove from the heat and strain into a chilled bowl. Add the half-and-half and vanilla. In a blender, mix a small amount of the gelato mixture with the fruit. Blend until smooth. Combine all together. Place in a pre-chilled ice cream machine, and churn according to manufacturers suggestion.
Tips:
*Use only good quality, ripe fruit. (If it doesn't taste good by itself, it's not going to taste any better in a gelato)
*After the mixture has thickened as much as it can in the machine (approx. 20 min.) remove the dasher, cover the gelato and "ripen" it in the freezer for an hour or overnight. It will firm completely and still be creamy smooth.
*Whole milk and whole fat half-and-half can be used for a richer consistency.
*Diced fruit gently poached in a sugar syrup can be folded into the finished gelato. these pieces will not freeze hard and will add a delicious twist to your homemade gelato.
Raspberry Sorbet
4pts. Raspberries, cleaned and stemmed
1c. sugar/1c. water. (Bring to a boil. Remove and cool.)
Combine the raspberries and syrup, process in a blender. Freeze in an ice cream machine according to the manufacturer's instructions or 20 minutes.
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