Roasted Strawberry Gelato
Inspired by techniques from NYT Cooking.
Roasting the strawberries concentrates their flavour, so even frozen or out-of-season berries make a deep, jammy pink gelato.
Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- whisk
- silicone spatula
- fine sieve
- bowl set in iced water
- freezer container with lid
- roasting tin
- blender
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 177 kcal |
| Protein | 2.7 g |
| Carbohydrate | 26.1 g |
| of which sugars | 22.7 g |
| of which free sugars | 16.2 g |
| Fat | 7.5 g |
| of which saturates | 4.5 g |
| Fibre | 1.3 g |
| Salt | 0.17 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Strawberries
- 500 g strawberries, hulled (fresh or frozen)
- 60 g caster sugar
Base
- 450 ml whole milk
- 120 ml double cream
- 70 g caster sugar
- 15 g cornflour
- 1 g fine sea salt or table salt a pinch
- 2 tsp lemon juice
- 1
Roast. Heat the oven to 200 °C. Toss the strawberries with the 60 g sugar in the roasting tin and roast for 20-25 min, until soft and sitting in a syrupy red juice. Cool slightly.
- 2
Base. Whisk the cornflour with 60 ml of the milk. Bring the rest of the milk, the cream, 70 g sugar and salt to a simmer, whisk in the slurry and cook for 3 min until lightly thickened.
- 3
Blend. Blend the strawberries and every bit of their juice with the hot milk base until smooth.
- 4
Chill. Pour into the bowl over iced water, stir until cool, then cover and chill for at least 4 h.
- 5
Churn. Stir in the lemon juice and churn for 20-25 min.
- 6
Freeze. Pack into the container and freeze for at least 3 h; soften in the fridge for 15 min before scooping.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10-15 min in the fridge before scooping.
