Strawberry Gelato (Without an Ice Cream Maker)

Who can resist creamy, fragrant strawberry gelato during these hot summer days?

Impossible!

So here we are. Making delicious homemade strawberry gelato.

Without the slightest hint of an ice cream machine!

Few simple ingredients and 20 minutes of actual work is all it takes to make this frozen Italian delicacy at home.

After the first time you make this ice cream you’ll be tempted to double the ingredients for the next round.

With all good reasons haha 🙂

Just make sure you use a container is shallow but big enough to keep the freezing process as easy and smooth as possible.

Serves: 10

Ingredients:

2 cups whole milk

½ cup heavy cream or whipping cream 36% fat

16-18 oz fresh strawberries

½ cup sugar

2 egg whites

Mint leaves for garnishing

Preparation:

Step 1 (milk, sugar, cream and egg whites): Place a pot  with a milk over medium low heat, add sugar. Stir gently until sugar is completely dissolved.

Turn off the heat. Milk should NOT be boiling!

Separate egg yolks from the egg whites. We’ll be using egg whites only.

Beat heavy cream with egg whites. Add the mixture to the milk.

Turn on the stove top on low and continuously stirring bring the mixture to 181F. Again, do NOT boil! We’re bringing the milk, cream and egg white mix to 181F to pasteurize egg whites.

If you are using pasteurized egg whites you can skip this step completely.

TIP: If you don’t have a food thermometer here’s how you know it’s time. Touch the milk with the inside of your wrist, it should be really hot but not burning. And once you see the steam rising from the milk, quickly pour it into a large cold bowl and let cool down until room temperature.

Step 2 (strawberries): In the meantime, wash and pat-dry strawberries with a paper towel. Cut them in pieces and process with a blender until smooth and creamy sauce.

Step 3 (mixing and freezing): Stir the strawberry sauce into the milk. Pour your “soon to be” gelato into a shallow but large enough container and place it in the freezer for 40 minutes.

Past 40 minutes pull out your gelato from the freezer and break the ice or the crust that has formed on the surface. Mash everything well with a fork.

Place container in the freezer for another 40 minutes.

Repeat the process.

After the 3rd round, remove gelato from the container and blend it with a blender or food processor. It should get that creamy and velvety ice cream texture we love.

Level it nicely in the container again.

Place in the freezer until it’s time to enjoy your strawberry ice cream treat!

Pull gelato out from the freezer 10 minutes before serving. It’ll be softer and easier to scoop.

Serve with fresh mint leaves. Mint and strawberries combo has an incredible aroma and flavor literary no one will be able to resist.

Full Recipe

Strawberry Gelato (Without an Ice Cream Maker)

Cook ModePrevent your screen from going dark

Who can resist creamy, fragrant strawberry gelato during these hot summer days? Impossible! So here we are. Making delicious homemade strawberry gelato.

Print Pin Rate / Comment

Prep Time20 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 20 minutes mins

Servings: 10

Ingredients

• ▢ 2 cups whole milk
• ▢ ½ cup heavy cream or whipping cream 36% fat
• ▢ 16-18 oz fresh strawberries
• ▢ ½ cup sugar
• ▢ 2 egg whites
• ▢ Mint leaves for garnishing

Instructions

• Milk, sugar, cream and egg whites: Place a pot with a milk over medium low heat, add sugar. Stir gently until sugar is completely dissolved. Turn off the heat. Milk should NOT be boiling!
• Separate egg yolks from the egg whites. We’ll be using egg whites only.
• Beat heavy cream with egg whites. Add the mixture to the milk.
• Turn on the stove top on low and continuously stirring bring the mixture to 181F. Again, do NOT boil! We’re bringing the milk, cream and egg white mix to 181F to pasteurize egg whites.
• If you are using pasteurized egg whites you can skip this step completely.
• TIP: If you don’t have a food thermometer here’s how you know it’s time. Touch the milk with the inside of your wrist, it should be really hot but not burning. And once you see the steam rising from the milk, quickly pour it into a large cold bowl and let cool down until room temperature.
• Strawberries: In the meantime, wash and pat-dry strawberries with a paper towel. Cut them in pieces and process with a blender until smooth and creamy sauce.
• Mixing and freezing): Stir the strawberry sauce into the milk. Pour your “soon to be” gelato into a shallow but large enough container and place it in the freezer for 40 minutes.
• Past 40 minutes pull out your gelato from the freezer and break the ice or the crust that has formed on the surface. Mash everything well with a fork.
• Place container in the freezer for another 40 minutes. Repeat the process.
• After the 3rd round, remove gelato from the container and blend it with a blender or food processor. It should get that creamy and velvety ice cream texture we love. Level it nicely in the container again.
• Place in the freezer until it’s time to enjoy your strawberry ice cream treat!

Notes

Pull gelato out from the freezer 10 minutes before serving. It’ll be softer and easier to scoop.
Serve with fresh mint leaves. Mint and strawberries combo has an incredible aroma and flavor literary no one will be able to resist.

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