Friday, July 05, 2013

Strawberry Gelato by Giuliano Hazan

Strawberry Gelato by Giuliano Hazan

SummaryA light, airy strawberry gelato of the Gods, from Giuliano Hazan in “Hazan Family Favorites.”


  • 3/4 pound fresh strawberries (I used about 14 ounces, so anywhere from 12-14 ounces would work)
  • 3/4 cup sugar
  • 3/4 cup water
  • 2 tablespoons freshly squeezed lemon juice (I used Meyer lemon juice)
  • 1/3 cup heavy cream


  1. Remove the green tops of the strawberries and rinse the berries in cold water.
  2. Place the berries and sugar in a food processor and blend until puréed. Add the water and lemon juice and continue blending until all the ingredients are mixed together thoroughly.
  3. Whip the cream with a whisk until it begins to thicken and acquires the consistency of thick buttermilk. Add it to the puréed strawberries and mix thoroughly.
  4. Pour the mixture into an ice cream maker and freeze according to manufacturer’s directions. Serve right away or store, tightly covered, in the freezer.

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