Homemade Strawberry Gelato Recipe With White Chocolate

Traditional Homemade Strawberry Gelato Recipe

Homemade Strawberry Gelato Recipe With White Chocolate

This traditional strawberry gelato recipe, made with milk cream and Italian meringue, offers a lighter alternative to regular ice cream, providing a genuine Sicilian gelato flavor without the use of heavy cream. Fresh strawberries and natural ingredients ensure a creamy and delicious experience. The addition of white chocolate stracciatella adds a delightful contrast to the strawberry flavor and introduces a satisfying crunch to the creamy gelato.

Course Dessert

Cuisine Italian

Diet Gluten Free

Keyword Strawberry and chocolate ice cream, Strawberry gelato, Strawberry Ice cream

Prep Time 1

Cook Time 40

Resting time 2

Total Time 3 40

Servings people

Calories 330kcal

Author Laura Tobin

Equipment

Ingredients

For the gelato

18 oz fresh strawberry 1 ⅓ cup - 300 ml strawberry juice
3 oz white chocolate

For the milk cream

2 cup whole milk
3 egg yolk
1 ½ cup caster sugar

For the Italian meringue

1 egg white
½ cup caster sugar
1 tablespoon fresh water

US Customary - Metric

Instructions

Prepare the fruits

Rinse the strawberries thoroughly under cold water.
Cut the strawberries into quarters.
Place the quartered strawberries in a bowl and marinate them with lemon juice and sugar, allowing the mixture to sit so the flavors can meld and the strawberries release their juices.

Preparing the milk cream

Beat the egg yolks and caster sugar together until the mixture is smooth and begins to lighten in color. Watch for the formation of small bubbles, which indicates good aeration.
Warm the whole milk in a saucepan over medium-low heat until it nearly reaches a simmer, then take it off the heat.
Slowly add a portion of the heated milk to the egg yolk mixture, whisking constantly to prevent the yolks from scrambling.
Continue to whisk as you gradually incorporate the rest of the warm milk until the mixture is thoroughly combined.
Transfer the entire mixture back into the saucepan and cook over medium heat.
Keep stirring continuously, making sure to scrape the bottom of the pan to avoid sticking or burning, until the mixture thickens to a point where it can coat the back of a spoon, which typically takes about 5 to 7 minutes.
Remove from heat and immediately strain the mixture through a fine mesh sieve into a bowl to remove any lumps and achieve a smooth texture.
Let the mixture cool at room temperature for around 30 minutes, then transfer it into an airtight container and place it in the refrigerator to chill thoroughly, best if left overnight.

Pureeing the strawberries

Puree the marinated strawberries using a vegetable strainer. A KitchenAid with a strainer attachment works well for this task; otherwise, a manual strainer is also effective.
After pureeing, pass the strawberry mixture through a fine mesh strainer to refine the texture, removing any seeds and excess pulp.
If you like to add some fresh strawberries to the ice cream, keep some on the side.

Making the Italian Meringue

In a small saucepan, mix caster sugar with water. Heat over medium until the sugar fully dissolves, avoiding stirring to prevent recrystallization.
Once dissolved, slightly raise the heat to achieve a steady gentle boil, still without stirring.
Concurrently, whip the egg whites in a clean, dry bowl until they reach soft peaks, preferably with an electric mixer for optimal aeration.
Monitor the syrup until it reaches the soft-ball stage at 240°F (115°C). Slowly stream it into the whipped egg whites, directing the flow between the whisk and the bowl's edge to avoid splashes.
Keep whipping until the mixture turns glossy and hits stiff peaks, signaling the meringue is ready.

Melting the Chocolate

Set a heatproof bowl over a pot of simmering water. You can use a double boiler
Add broken chocolate pieces into the bowl, stirring occasionally until smooth.
Once melted, maintain the chocolate's temperature by keeping it above the warm water (now turned off), or reheat briefly as needed to keep it fluid

Making the Ice Cream

Mix the pureed strawberries into the chilled milk cream mixture thoroughly.
Pour the combined mixture into your ice cream machine and start churning according to the manufacturer’s instructions. Continue until the ice cream is thick and nearly solid, typically about 20-30 minutes.
Add the Italian meringue while the machine is still churning to ensure it is evenly mixed into the ice cream and maintains its fluffy texture.
If you have set them aside, add the remaining strawberries

Adding the Chocolate

Ensure the melted chocolate is warm but not hot to the touch before adding it to the ice cream as the sudden change in temperature can damage the gelato maker.
Gradually sprinkle the warm chocolate into the churning ice cream. This helps it solidify quickly, forming crisp, flavorful shards throughout the gelato.
Continue churning until the chocolate is well mixed and the ice cream reaches the desired consistency.
Serve immediately for the best flavor and texture.

Video

Notes

You can prepare the milk cream and the strawberry juice up to a day in advance, which is especially helpful if you have guests and need to focus on other parts of the meal. This allows you to manage your time effectively and ensures a smooth gelato-making process.

The Italian meringue should be used immediately in your gelato to maintain its airy texture. It cannot be prepared the day before.

You can melt the chocolate in the microwave

Place uniformly chopped chocolate in a microwave-safe bowl.

Heat at medium power in 30-second bursts, stirring in between.

As the chocolate softens, shorten the intervals to 15 seconds to prevent overheating.

Continue until the chocolate is fully melted.

To prevent solidification, keep the bowl in warm water or reheat briefly in the microwave as needed.

Nutrition