A simple homemade strawberry gelato made with fresh strawberries, milk and cream. Smooth, fruity and refreshing with no eggs required, making it a budget friendly summer dessert.
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Strawberry Gelato Recipe Homemade And Delicious
- Total Time: 5 Hours
- Yield: 8 1x
Description
If there is one flavour that captures summer for me, it has to be strawberry.
This strawberry gelato is packed with real strawberries and has a lighter, silkier texture than traditional ice cream. Using more milk than cream allows the fruit flavour to shine through whilst still producing a beautifully smooth gelato.
Traditionally, many gelato recipes use egg yolks to create that rich texture you find in Italian gelaterias. There is absolutely nothing wrong with that approach and it produces a wonderful result. However, with food prices being what they are these days, I wanted to create a version that feels a little more budget friendly whilst still tasting special.
Eggs are not exactly cheap anymore, and if I can save a few pounds whilst still ending up with a delicious homemade dessert, I am all for it.
I would much rather spend my money on good strawberries than extra ingredients that many people probably already feel guilty buying at the checkout.
The good news is that strawberries do most of the heavy lifting here. When you start with ripe, sweet strawberries, you do not need a long list of expensive ingredients to make something that tastes fantastic.
I also like that this recipe feels achievable. No custard making. No worrying about scrambling eggs. Just a handful of ingredients, a blender and your ice cream machine doing most of the work.
The result is fresh, fruity and wonderfully refreshing. The sort of dessert that disappears surprisingly quickly whenever the sun decides to make an appearance in Lincolnshire.
Ingredients
- 500 g fresh strawberries, hulled
- 150 g caster sugar
- 250 ml whole milk
- 150 ml double cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
Place the strawberries, sugar and lemon juice into a blender.
Blend until completely smooth.
Pour the strawberry mixture into a saucepan along with the milk.
Warm gently over a low heat for around 5 minutes. Do not allow it to boil.
Remove from the heat and stir in the cream, vanilla extract and sea salt.
Allow the mixture to cool completely.
Transfer to the fridge and chill for at least 4 hours, preferably overnight.
Pour the chilled mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions, usually around 20 to 25 minutes.
Serve immediately for a soft gelato texture or transfer to a freezer safe container and freeze for 1 to 2 hours for a firmer scoop.
If frozen for longer, allow it to sit at room temperature for 10 minutes before serving.
The riper the strawberries, the better the finished gelato will taste.
If your strawberries are a little lacking in flavour, roast them at 180°C for 20 minutes before blending to intensify their sweetness.
A squeeze of lemon brightens the strawberry flavour without making the gelato taste lemony.
Homemade gelato is best enjoyed within a week.
Notes
Cuisinart Machine available on my amazon storefront.
Cuisinart Ice Cream and Gelato Maker – https://amzn.to/4ghXO4T
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Emilys Amazon Storefront – https://www.amazon.co.uk/shop/cookingwithemily
- Prep Time: 10 Minutes
- Chilling Time: 4 Hours
- Cook Time: 50 Minutes
- Category: Dessert
- Method: Cream and Freeze
- Cuisine: Italian
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