Strawberry Gelato

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 455
• Protein: 12 g
• Carbs: 60 g
• Fat: 18 g

Ingredients

• 400 ml Whole milk ( liquid )
• 150 ml Cream ( full fat )
• 150 g White sugar ( granulated )
• 4 piece Egg ( yolks only )
• 400 g Strawberry ( hulled and blended )
• 1 tbsp Lime juice ( fresh )
• 40 g Dextrose ( to mix with dry ingredients )
• 3 g Carob bean gum ( to mix with sugar )

Instructions

1. Preparing the dairy base

   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. Whisking yolks and stabilizers

   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. Cooking the custard

   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. Adding the fruit

   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. Churning

   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.

Chef's tips

• Let the mixture mature for at least 4 hours in the fridge before churning for deeper flavors.
• If you don't have a thermometer, trust the line on the spatula: it should stay sharp when you swipe your finger.

Storage

Best consumed within 3 days. Take it out 10 minutes before serving to regain its softness.