Here in the South the month of June sees us moving from strawberries, the first fruit of our season, to an abundance of blueberries, blackberries, peaches, and melon. I’ve been ever thankful for my beloved Vollmer Farm who still have a few quarts of tiny, sweet strawberries each weekend at the market. Every week I think it’s the last harvest of the season only to find that they’re still there the following week.
Back when strawberries were abundant, I pulled out my ice cream maker for my first batch of the summer. Strawberry seemed the only appropriate flavor and this recipe did not disappoint. It was incredibly smooth and had an intense berry flavor. My berries were mighty sweet, so I cut back on the sugar – maybe 2/3 cup instead of 3/4? This would be a great ice cream for the 4th of July weekend if you still have berries where you live.
It has been a real scorcher here in NC already and there are still two months of summer to go. I predict it will be a summer full of ice cream, so expect more recipes to come. I’m still on a quest for the perfect peach ice cream. Anyone have a favorite?
Fresh Strawberry Gelato (printable version of recipe – for you, Amy!)
Fresh Strawberry Gelato
Makes about 1 quart
¾ cup sugar
1 tbsp. cornstarch
1 cup whole milk
¾ cup heavy whipping cream
2 ¼ cups sliced hulled strawberries
2 tbsp. pomegranate juice
Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk and cream. Whisk over medium heat until gelato base thickens and begins to bubble, about 5 minutes. Pour into bowl. Cool over ice, stirring occasionally.
Puree strawberries in processor. Strain into gelato base. Mix in pomegranate juice. Chill 3 hours. Process in ice cream maker according to manufacturer’s instructions. Transfer to container. Cover; freeze until firm, at least 3 hours and up to 2 days.
From Bon Appétit
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