Recipe: Ingredients: ¾ cup (150g) granulated sugar 1 tablespoon corn starch 1 cup (237ml) whole milk ¾ cup (177ml) heavy cream 2¼ cups (11 to 12 ounces/310 to 340g) ripe strawberries; hulled and sliced 2 tablespoons pomegranate juice Directions: Combine the sugar and corn starch in a medium saucepan, mixing well. Add the milk and blend with a whisk. Over a medium flame, heat the mixture until it thickens and just begins to boil. Remove from the heat and add the heavy cream and mix well. Let cool. Purée the strawberries in a food processor until finely pulverized. Strain. Add the strained berries to the thickened milk mixture. Add the pomegranate juice, blend, and refrigerate at least 3 hours, or overnight. Assemble the ice cream maker according to the manufacturer’s instructions. Add the gelato base and churn until thick, creamy, and smooth, 20 to 25 minutes, or to manufacturer’s recommendations. Transfer to a freezer-safe container and freeze 2 to 3 hours. According to one source, the ideal temperature at which to serve gelato is 7 to 12°F (-14 to -11°C).
I made this gelato and it was great! The only things I did differently was that I used all of the strawberry puree - I didn't strain it - and I didn't have any pomegranate juice, so I used a little lemon juice to brighten it. Thanks for the recipe - I'm making it again tonight!
I am retired. For many years I did academic database work at a large research university. It was tedious and not easy to explain. Basically, it involved transferability of academic course work across multiple institutions. -Dennis
No, I used the volume shown in the video. There was a lot of pulp, but the purée was enough to give the gelato an excellent fresh strawberry flavor. -Dennis
Here in Sweden we don't get strawberrys yet for a while so i've been buying the spanish ones from my grocery store, i thought that they weren't gonna be as good as the swedish ones but i was really surprised when the taste was somewhat similar to the swedish strawberry. I love the sweet taste of strawberrys and can't wait for summer!
Thanks Steve. The recipe came from a magazine, maybe Bon Appetit or Taste of Home, and I don't recall any explanation. Some sources say starch, not eggs, is traditional in gelato. I'm no authority. For vanilla ice cream, I prefer to start with a custard like I do in this one: th-cam.com/video/f3y6nJJfezw/w-d-xo.html
English strawberries? Whole Foods might have them, or be able to get them, at a price. Around here we see Californian or Mexican strawberries when they're in season. -Dennis
I apologize for admitting this, but your comment really made me laugh. Not because I laugh at your pain-I grew up in New England and I know the snow-but because it caught me so unawares. Thanks for a little levity. -Dennis
Excuse me Mr. Could l ask u the gelato and ice cream recipe and its tutorial . help me to write all of them lije yours in that video that l had seen very pure , smooth and like a little bubble style
I live in Arkansas and the best strawberries I have ever eaten came from a small Mennonite farm here. The berries were red through and through. No white! So delicious.
I made this recently and it came out so tasty. Served it to my friends too who said it tasted like an artisan/boutique ice-cream. I skipped the pomegranate juice because I didn’t have any. 😊
Thanks for the interest. I have a few more in a playlist. Go to my channel: th-cam.com/users/mobilehomegourmet Click on the "Playlists" link and look for "Homemade Ice Cream recipes." Enjoy.
I'm going to try this but did you have to purée more strawberries cause you removed a lot of pulp. So I'm not sure if you need to add more since you took a good chuck out.
Recipe:
Ingredients:
¾ cup (150g) granulated sugar
1 tablespoon corn starch
1 cup (237ml) whole milk
¾ cup (177ml) heavy cream
2¼ cups (11 to 12 ounces/310 to 340g) ripe strawberries; hulled and sliced
2 tablespoons pomegranate juice
Directions:
Combine the sugar and corn starch in a medium saucepan, mixing well. Add the milk and blend with a whisk. Over a medium flame, heat the mixture until it thickens and just begins to boil. Remove from the heat and add the heavy cream and mix well. Let cool.
Purée the strawberries in a food processor until finely pulverized. Strain. Add the strained berries to the thickened milk mixture. Add the pomegranate juice, blend, and refrigerate at least 3 hours, or overnight.
Assemble the ice cream maker according to the manufacturer’s instructions. Add the gelato base and churn until thick, creamy, and smooth, 20 to 25 minutes, or to manufacturer’s recommendations.
Transfer to a freezer-safe container and freeze 2 to 3 hours. According to one source, the ideal temperature at which to serve gelato is 7 to 12°F (-14 to -11°C).
Thank you )
I made this gelato and it was great! The only things I did differently was that I used all of the strawberry puree - I didn't strain it - and I didn't have any pomegranate juice, so I used a little lemon juice to brighten it. Thanks for the recipe - I'm making it again tonight!
I am retired. For many years I did academic database work at a large research university. It was tedious and not easy to explain. Basically, it involved transferability of academic course work across multiple institutions. -Dennis
Thx for doing this w/o egg yolks. 😊
No, I used the volume shown in the video. There was a lot of pulp, but the purée was enough to give the gelato an excellent fresh strawberry flavor. -Dennis
Great video. Can you show me how to make almond joy ice cream.
Here in Sweden we don't get strawberrys yet for a while so i've been buying the spanish ones from my grocery store, i thought that they weren't gonna be as good as the swedish ones but i was really surprised when the taste was somewhat similar to the swedish strawberry. I love the sweet taste of strawberrys and can't wait for summer!
Fuckin' strawberry season. It snowed here fucking YESTERDAY. 4/20 and we had a little snowstorm.
Very nice video. Please explain why you use cornstarch instead of egg here. And can you make vanilla the same way?
Thanks Steve. The recipe came from a magazine, maybe Bon Appetit or Taste of Home, and I don't recall any explanation. Some sources say starch, not eggs, is traditional in gelato. I'm no authority. For vanilla ice cream, I prefer to start with a custard like I do in this one: th-cam.com/video/f3y6nJJfezw/w-d-xo.html
English strawberries? Whole Foods might have them, or be able to get them, at a price. Around here we see Californian or Mexican strawberries when they're in season. -Dennis
I apologize for admitting this, but your comment really made me laugh. Not because I laugh at your pain-I grew up in New England and I know the snow-but because it caught me so unawares. Thanks for a little levity. -Dennis
Can we cook the strawberry puree at 40 degrees to avoid ice crystalizing and then adding to the base??
How many quarts does your ice cream machine hold?
Thanks & great recipe.
In winter I sometimes use the frozen ones. If the texture isn't important, they make a decent substitute. -Dennis
Excuse me Mr. Could l ask u the gelato and ice cream recipe and its tutorial . help me to write all of them lije yours in that video that l had seen very pure , smooth and like a little bubble style
I look forward to your videos every Sunday! You NEVER disappoint.
I live in Arkansas and the best strawberries I have ever eaten came from a small Mennonite farm here. The berries were red through and through. No white! So delicious.
Can I add the whipping cream welll whipped to the milk sugar, base after adding the strawberry puree??
I made this recently and it came out so tasty. Served it to my friends too who said it tasted like an artisan/boutique ice-cream. I skipped the pomegranate juice because I didn’t have any. 😊
Sorry. Mr. Am still studying English
Your mobile home has a big kitchen.
Thanks you for sharing, new subscriber
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.
Sir Please more typs of ice-cream recipe's
Thanks for the interest. I have a few more in a playlist. Go to my channel:
th-cam.com/users/mobilehomegourmet
Click on the "Playlists" link and look for "Homemade Ice Cream recipes."
Enjoy.
I love your intro. 😂🤣😆😂🤣😆 Love it.
I'm going to try this but did you have to purée more strawberries cause you removed a lot of pulp. So I'm not sure if you need to add more since you took a good chuck out.
谢谢你的教学，很详细，很实用。
我很高兴你喜欢它
Thankd before for all of them
Very satisfying video nice
This looks so Yummy!
I love strawberries, have you ever had a chance to try English strawberries? The best strawberries around I think.
I just found this 1...Im in Heaven...lol
thank you sir you are the best
Thanks for the positive feedback. -Dennis
It looks delicious, thank you
Do you have a dream ice cream maker?
What do you do for a day job?
why don't you use eggs in your recipi?
Because the Bon Appetit magazine recipe I worked from didn't require eggs.