Strawberry Gelato Ice Cream Recipe

Enjoy summer with the perfect strawberry gelato ice cream recipe, crafted for ultimate creaminess and flavour. This authentic Italian treat will transport your taste buds straight to a gelateria in Italy. Follow our step-by-step guide to create this refreshing dessert at home.

Quick Facts

• Difficulty: Intermediate
• Prep Time: 30 minutes
• Maturation Time: 4 hours
• Freezing Time: 4 hours
• Yield: Approximately 1.4 L

Ingredients for Italian Strawberry Gelato Ice Cream

Gelato Ice Cream Base

• 650 ml whole milk (3.5% fat)
• 250 ml heavy cream (35% fat)
• 140 g granulated sugar
• 40 g corn glucose syrup
• 5 g neutral stabilizer (e.g., guar gum and locust bean gum mix)

Strawberry Purée

• 300 g fresh strawberries (washed and hulled)
• 30 g granulated sugar (for maceration)
• 10 ml fresh lemon juice (optional, to enhance flavour)

Step-by-Step Instructions to Make Strawberry Gelato Ice Cream

1. Prepare the Gelato Ice Cream Base

1. In a saucepan, combine the milk, cream, and sugar. Add the glucose syrup and heat gently while stirring.
2. Bring the mixture to 85°C (just below boiling) to pasteurize.
3. In a separate bowl, mix the stabilizer with a small amount of sugar to prevent clumping.
4. Gradually whisk this mixture into the heated base, stirring vigorously for 2 minutes.
5. Remove from heat and blend the mixture with an immersion blender to ensure smoothness.

2. Make the Strawberry Purée

1. Place the strawberries in a bowl and macerate them with sugar and lemon juice. Let them rest for 10 minutes.
2. Blend the mixture until smooth using a blender or immersion mixer.
3. Optional: Strain the purée through a fine sieve to remove seeds for a silkier texture.

3. Combine the Base and Purée

1. Stir the strawberry purée into the warm gelato base until fully combined.
2. Quickly cool the mixture using an ice bath (place the bowl of gelato base over a larger bowl filled with ice and water).
3. Cover with plastic wrap, ensuring it touches the surface to prevent skin from forming. Refrigerate for at least 4 hours to allow the flavours to mature.

4. Churn and Freeze the Gelato Ice Cream

1. Pour the matured mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 25–30 minutes).
2. Transfer the churned ice cream gelato into a freezer-safe container and freeze for 4 hours to firm up before serving.

Tips for Perfect Strawberry Gelato Ice Cream

• Use ripe, fresh strawberries for the best flavour. Frozen strawberries can be used but may require additional sugar.
• The neutral stabilizer enhances creaminess and prevents ice crystal formation, giving your gelato ice cream a professional texture.
• Store the gelato ice cream in an airtight container and consume it within 3 days for optimal freshness and texture.

FAQs About Making Gelato Ice Cream

Q: Can I make this gelato ice cream without an ice cream maker?

A: Yes, you can freeze the mixture in a shallow container and stir it every 30 minutes until frozen to mimic the churning process.

Q: How do I make the gelato ice cream sweeter?

A: Adjust the sugar in the strawberry purée to taste, but remember that sweetness intensifies as the gelato freezes.

Q: Can I substitute the strawberries with other fruits?

A: Absolutely! Try this recipe with mangoes, peaches, or raspberries for a unique twist.

Serving Suggestions

Serve your strawberry gelato ice cream in bowls or cones, garnished with fresh strawberries and a sprig of mint for a professional touch. Pair it with a crisp waffle or biscotti for an Italian-style dessert experience.

Final Thoughts

Making authentic Italian strawberry gelato ice cream at home is a rewarding experience that combines rich flavours and creamy textures. Perfect for family gatherings, summer parties, or a simple indulgence, this recipe is sure to impress.