{"id":423013,"date":"2018-01-01T00:00:00","date_gmt":"2018-01-25T05:56:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/strawberry-gelato\/"},"modified":"2024-05-14T10:05:46","modified_gmt":"2024-05-14T15:05:46","slug":"strawberry-gelato","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-gelato\/","title":{"rendered":"Strawberry Gelato"},"content":{"rendered":"

While in Rome, I walked 2 miles in the scorching summer heat to get a gelato at Come Il Latte, famous for its high-quality ingredients. I found it almost impossible to decide between flavors such as ricotta with caramelized figs and hazelnuts; blue cheese, honey and walnut; pineapple and basil; persimmon; and the forever classic, strawberry gelato.<\/p>\n

I’d always fancied myself an ice cream fan, but a couple of weeks in Italy made me a gelato believer. Now, I can’t think of anything better than a sweet scoop of homemade strawberry gelato at the height of berry season. Our strawberry gelato recipe, a contest winner (for good reason), incorporates a hint of honey and a squeeze of lemon, which gives the gelato a luscious, well-rounded flavor.<\/p>\n

If you want to make gelato, it’s easiest with an ice cream maker<\/a>. If you don’t have one, you can learn how to make homemade ice cream<\/a> by hand with our guide.<\/p>\n

What is the difference between gelato and ice cream?<\/h2>\n

On the surface, ice cream and gelato seem identical: milk and\/or cream, egg, sugar and flavorings. But there are differences. In the U.S., commercial ice cream must be at least 10% fat, and many have significantly more than that. That’s achieved by including heavy cream, and often egg yolks, in the ice cream base. The mix is churned vigorously, which blends in a lot of air (referred to in the industry as “overrun”). Because of the richness of the finished product, and the quantity of air in the mix, ice cream is best served very cold.<\/p>\n

Gelato, on the other hand, is made with more milk than cream, and just a little bit of egg yolk, if any. The mixture is whipped at a lower speed, which incorporates less air, making the gelato feel dense and rich when you eat it, despite its lower fat content. Because gelato is less creamy and less airy than ice cream, it is usually served at a slightly warmer temperature. The fact that it’s not as cold as ice cream makes it feel softer on the palate. Bonus: Gelato is less likely to cause brain freeze!<\/p>\n

Some say that fruit and nut flavors come through more intensely in gelato since it contains less fat than ice cream. That’s one reason that gelato is a perfect vehicle for the juicy deliciousness of ripe summer fruits like strawberries.<\/p>\n

Ingredients for Strawberry Gelato<\/h2>\n

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