0 (0)


Balsamic-strawberry gelato (without an ice cream maker)

Balsamic-strawberry gelato (without an ice cream maker)
Marcus Yam / Los Angeles Times
Total time: 15 minutes, plus freezing time | Makes 1 quart
  • 2 pounds strawberries, hulled and cut into ½-inch pieces, about 6 cups
  • 1/2 to 2/3 cup sugar
  • 3 tablespoons orange juice
  • 1 1/2 teaspoons balsamic vinegar
  • 1/4 cup mascarpone

Step 1Toss the strawberries, 1/2 cup sugar, orange juice and balsamic vinegar in a large bowl until evenly coated. Taste and add more sugar if needed; the mixture should be quite sweet, and freezing will dull the flavors. Arrange on a rimmed baking sheet in a single layer, and freeze until solid, about 2 hours.

Step 2Scrape the frozen berries into a food processor, add the mascarpone and pulse, scraping down the sides frequently, until creamy, 3 to 4 minutes. At first there will be large chunks of ice, but eventually it will turn into a smooth mixture.

Step 3Serve immediately or spoon into a covered dish and freeze until ready to serve. If the mixture refreezes solid, thaw slightly, cut into small chunks, return to the food processor and pulse until creamy.


Strawberry shortcake
Strawberry shortcake

Basic caramel sauce
Basic caramel sauce


Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Brooklyn Bar ice cream sundaes
Lemon upside-down cake
Charlotte russe
Layered poppy seed pastries