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Strawberry gelato (milk-based)

Strawberry gelato (milk-based)
Glenn Koenig / Los Angeles Times

Leave it to Italy -- a country where food and tradition go hand in hand -- to be home to the first university dedicated to the art of making gelato. In fact, the Carpigiani Gelato University, located outside Bologna, is ... Read more

Total time: 25 minutes, plus cooling time and 1 1/2 hours freezing time | Serves 8 (Makes about 1 quart gelato)
  • 1 1/2 cups milk
  • 2 tablespoons skim milk powder
  • 1/4 cup heavy cream
  • 1 3/4 cups sugar, divided
  • 2 to 3 cups cleaned strawberries (fresh or frozen)
  • 1 1/2 pounds ice
  • 1 pound rock salt

Step 1Prepare the milk base: In a medium saucepan, combine the milk, milk powder, heavy cream and 1 cup sugar. Heat the mixture over medium heat, stirring occasionally, until it comes to a strong simmer, about 7 to 8 minutes. Remove from heat and set aside for 3 hours, up to 2 days refrigerated.

Step 2In a blender, combine the cooled milk base with the strawberries and remaining three-fourths cup sugar. Blend the ingredients until smooth.

Step 3Place the strawberry mixture in a small metal bowl over a larger bowl containing the ice and salt and whip with a hand whisk for about 10 minutes to lighten the texture, or to desired consistency.

Step 4Freeze the gelato base for about 1 1/2 hours before serving.

Note: Adapted from Carpigiani Gelato University.


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