Strawberry-Buttermilk Gelato

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.

So easy! So good! Only 4 ingredients! Not as creamy as the CL Honey Gelato, but better flavor.

Simply delicious. As a friend of mine put it, "to die for". Before combining the strawberry puree with the other ingredients, I strained out the seeds with a sieve to give the gelato a smooth, uninterrupted texture.

Really really good. I have a small KitchenAid ice cream maker, so I halve the recipe, gets icy if you freeze it.

I had just gone strawberry picking so I had the freshest of fresh strawberries on hand. Loved the flavor. I let chill in the refrigerator for an hour before adding it to the ice cream maker. I also found that the recipe made too much for my ice cream maker so I churned it in two batches.

This gelato recipe is very good, and very easy to make. I found that it made considerably more than my churner would take, so I froze in two batches. The taste is very strawberry, with a sort of tart/sour taste.

This was just delicious, but not even close to Gelato. Not creamy enough, but really tasty

Great flavor and texture and so easy to make. Taste just like the gelatos I enjoyed in Italy -- and I ate a lot of gelatos. Will be making this often.

This was amazing. So fresh, and relatively healthy (as far as ice cream goes). The only thing I might do differently next time is to strain the strawberry seeds, but I'm not sure it's worth the effort. I can't wait til summer, when I will be making this frequently!

How could anything so simple be so delicious? Maybe that's just it.  Thanks to previous reviewers, I made half the recipe (perfect in my Cuisineart machine) and cut the sugar to just 1/3 cup.  Also let the mixture chill overnight, which I'd do with any frozen desert recipe.  Such a bright, lovely flavor! And the texture is so smooth.  I do think the storage container makes a big difference in quality of the finished product.  Since buying two of the Tovolo glide-a-scoop double-insulated containers, I 've had no more trouble with excessive icy-ness.  They're really worth it.