Strawberry Gelato

Method

A dense, silky texture that coats the palate, unlike airy ice creams. The bright taste of fresh strawberries is balanced by a creamy dairy base and a hint of acidity.

1. 1

   In a saucepan, mix the whole milk and cream. Heat over medium heat until small bubbles form around the edges, without reaching a full boil.

2. 2

   Whisk the egg yolks with the white sugar, dextrose, and carob bean gum until the mixture pales and reaches the ribbon stage. Pour one-third of the hot milk over the eggs while whisking, then pour everything back into the saucepan.

3. 3

   Cook over low heat, stirring constantly with a spatula. The custard is ready when it thickens and coats the back of the spoon (about 82°C). Do not boil to prevent the eggs from curdling.

4. 4

   Blend the hulled strawberries with the lime juice until a smooth puree is obtained. Fold this puree into the cooled custard. Strain through a fine-mesh sieve if you want to remove the seeds.

5. 5

   Pour the cold mixture into the ice cream maker. Churn until the gelato is firm but still soft. The volume should increase only slightly, a sign of low air incorporation.