My local Market just received a shipment of late season strawberries. They were so sweet and ripe they perfumed my kitchen. Very reasonably priced too. I made this simple "gelato" for a dinner party dessert on a hot August Saturday night. All 5 guests loved this dessert because it was so fresh, not too sweet but cool and icy. It was a fine ending for a meal! I served it in extra big thick martini glasses, garnished with a few sliced left over strawberries and some crisp thin ginger cookies. The recipe made way more mixture than one of my Cuisinart ice cream maker bowls could hold but not to worry, a second batch will be savored. Definitely will make this again. It is not like gelato I had in Italy-more like a cross between ice cream and gelato but absolutely delicious. The color is exquisite.
Photo: Randy Mayor; Styling: Melanie J. Clarke
Puréed strawberries create the "juice" that flavors this creamy gelato.
Yield: 8 cups (serving size: 1/2 cup)
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Amount per serving
- Calories: 134
- Calories from fat: 5%
- Fat: 0.8g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.1g
- Protein: 1.6g
- Carbohydrate: 31.7g
- Fiber: 1.7g
- Cholesterol: 1mg
- Iron: 0.3mg
- Sodium: 17mg
- Calcium: 48mg
- 2 cups sugar
- 2 cups water
- 5 cups quartered strawberries (about 4 pints)
- 2 cups low-fat buttermilk
- Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Pour into a large bowl; cool completely.
- Place strawberries in a blender, and process until smooth. Add strawberry purée and buttermilk to sugar syrup; stir to combine.
- Pour the strawberry mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions.
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Strawberry-Buttermilk Gelato Recipe at a Glance
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