When you are fortunate enough to have fresh (or frozen) strawberries from the garden, making a strawberry gelato helps extend the summer and makes you think of travelling to Italy…
2 cups milk
1 cup cream
4 egg yolks
1/4 cup honey or maple syrup
2 cups fresh strawberries, hulled and pureed (frozen and defrosted works)
1/4 tsp sea salt
1/2 tsp lemon zest
Combine milk and cream in a saucepan and bring to the boil. Simmer, stirring constantly, for about 4-5 minutes.
Whisk egg yolks, salt and honey or blend in a blender until smooth and creamy.
While whisking briskly or with blender on low speed, very slowly add the warmed milk mixture to the egg yolk and honey mixture. Don’t do this quickly or you will have scrambled eggs!
Return the entire mixture to the saucepan and stir constantly over medium low heat for about 10 minutes or until it starts to thicken. Don’t allow to boil or it will curdle (but you rescue by blending with a stick mixer).
Add pureed strawberries and lemon zest and mix well. Chill the mixture for at least 4-5 hours in the refrigerator or until it is completely cool. If you leave it overnight it will develop a more intense flavour.
Put into an icecream maker and follow the manufacturer’s instructions. The amount required will depend on the size of your icecream maker. This makes about 1.25l of mix. I used about 750ml one day and repeated with 500ml the next day.
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