Strawberry Gelato (Italian Style)
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
1-1 1/2 Quarts (approx.)
ingredients
- 6 egg yolks
- 1 1⁄2 cups sugar
- 4 cups milk
- 2 tablespoons vanilla extract
- 2⁄3 cup strawberry preserves
- 2⁄3 cup fresh strawberries, sliced
directions
- Beat yolks and sugar until the mixture becomes fluffy.
- Add milk and vanilla, stirring continuously until the mixture is well blended.
- Pour mixture into the top of a double boiler and cook over low heat until the mixture is the consistency of light cream.
- Keep stirring to prevent lumps.
- Pour the cooked mixture through a fine strainer, and cool in the refrigerator until mixture is cold (1 to 2 hours).
- Place cold mixture in electric ice cream maker, add the strawberry preserves and fresh strawberries.
- Process according to the directions for your machine.
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Reviews
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I made this recipe yesterday to take to an Intalian themed birthday dinner party. It is delicious but has too much vanilla. The recipe calls for 2 TABLESPOONS of vanilla and I believeit should be 2 TEASPOONS. So I made a second batch without any vanilla and mixed it with the first. Still a bit too strong of vanilla but I'm out of eggs to make another batch. I also added a couple of drops of red food coloring because it was very pale in color.
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The taste is delicious! I used about 1/2 cup or more fresh sliced strawberries -as we have a lot right now... but I had difficulty getting it to turn to custard at the stove - I must have been standing there 45 minutes stirring - if i do it again, i will cook it in the double boiler over high heat b/c low heat took way too long. But yes, it's tasty!
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The Cuisinart ice cream freezer got quite a work out over the long 4th holiday. This was the first of three recipes we tried at “The Hotel California”, and it was very good indeed. I had fresh strawberry freezer jam on hand to embellish an already fine recipe. Slow cooking the custard is the hardest part of this recipe, but it can’t be rushed. I made the custard one day and chilled it overnight before churning in the Cuisinart. I did add 2-3 drops of red food color to make it a light pink. Actually, it then takes another day (or at least several hours) more freezer time to “ripen” the gelato which brings it to serving consistency. Try this with more sliced fresh berries on top. Thanks, Dee!
RECIPE SUBMITTED BY
Dee514
United States
I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)