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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.


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