While in Italy in 2008 with a four year old we had gelato every day for snack. Every little town had a Gelatoria and Siena had many with beautiful piles of yummy flavors. My favorite flavors were citrus but I had a hard time finding a recipie. So I got an inexpensive ice cream maker from SEARS and used Marcella Hazen's recipe for ratios with a number of added steps for preparing the lemons. I always double it with a bit less sugar. For lemon gelato juice and pulp of 4 lemons and zest of one finely chopped. I have also made it with Italian plums, raspberries, maracuya, and grapefruit to rave reviews. Peach and lime were not as popular. I tried them with vanilla extract but it did not care for it.
1. Pull off the leaves and stems from the strawberries, and cut the berries in half, unless they are exceptionally small. Wash the berries in cold water.
2. Put the strawberries with all the sugar in the bowl of a food processor, process for a few moments, then add 3/4 cup water and continue to process until liquefied.
3. Whip the cream until it thickens slightly, to the consistency of buttermilk. Put the cream and the pureed strawberries in a bowl, and mix thoroughly.
4. Chill the mixture, then freeze it in an ice cream maker according to the manufacturer's instructions.
from Marcella Hazan's Essentials of Classic Italian Cooking, Knopf, 1992.
Copyright © 1992 by Marcella Hazan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (365g)|
|Recipe Makes: Servings|
|Calories from Fat: 106 (60%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 41.1mg||13 %|
|Sodium 41872.3mg||1444 %|
|Potassium 378.1mg||10 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 13.7g|
|Protein 2.1g||3 %|
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Calories per serving: 176
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