Strawberry Gelato With Balsamic Drizzle Recipes

STRAWBERRY GELATO

Steps:

• Remove the stems and leaves from the strawberries and rinse in cold water.
• Place the strawberries, lemon juice and the sugar in a food processor and process until liquefied.
• Add the milk and run the food processor until all the mixture is smooth.
• Whip the cream with a wire whisk until it begins to thicken slightly and becomes the consistency of buttermilk.
• Mix the cream and strawberry mixture in a bowl and mix thoroughly.
• Pour the mixture into a gelato or ice cream maker and freeze following the manufacturer's instructions.
• Place the finished gelato into a freezer safe container and allow to fully freeze before serving (2-3 hours).

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

STRAWBERRY GELATO

Steps:

• Place first 6 ingredients in a blender; cover and process until blended. While processing, gradually add cream, processing just until combined. Remove to a bowl; stir in lemon juice. Refrigerate, covered, until cold, about 4 hours., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 3-4 hours.

STRAWBERRIES WITH VANILLA MASCARPONE AND BALSAMIC DRIZZLE

Steps:

• In a small saucepan, bring sugar and vinegar to a boil; cook until liquid is reduced to 1/4 cup, about 2 minutes., In a small bowl, combine the cheese, confectioners' sugar and vanilla. Divide strawberries among four dessert plates. Top with cheese mixture; drizzle with balsamic mixture.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
• Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.

STRAWBERRY AND BALSAMIC HOMEMADE GELATO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone non-stick mat that is larger than the tray to prevent juice from spilling onto the tray.
• Combine strawberries, 1/4 cup sugar, and balsamic vinegar in a bowl; toss gently to coat. Transfer to the baking sheet, scraping down the bowl with a spatula to ensure all the liquid is included.
• Bake in the preheated oven for 30 minutes. Remove from oven and set aside to cool, about 30 minutes.
• Transfer cooled strawberries and all juice to the bowl of a food processor. Add remaining 1/4 cup sugar and cream; mix until smooth.
• Pour strawberry mixture into an ice cream maker and freeze according to manufacturer's instructions until it reaches the creamy texture of a gelato, 40 to 45 minutes. Serve immediately.

STRAWBERRY BALSAMIC GLAZE

Steps:

• Saute red onions in oil until soft.
• add strawberries to pan and sautee until tehy soften.
• Add vinegar and mustard. Bring to a boil. Reduce heat and simmer, reducing to syrup consistency, mashing strawberries.

STRAWBERRY HONEY BALSAMIC WITH BLACK PEPPER ICE CREAM

Steps:

• Strawberry puree:
• Spread the strawberries out evenly on the lined sheet pan and drizzle them with the honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them, about 20 minutes more. Remove the sheet pan from the oven and let them sit until they're cool enough to handle. Transfer the berries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
• Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.
• Ice cream base:
• Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
• Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
• Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
• Ice cream:
• In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base. Whisk as needed to get everything completely incorporated into the base. Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft-serve.
• Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
• Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.