Strawberry Gelato with Balsamic Vinegar
I love the wonderful petite strawberries from Middleton Farm. Their strawberries taste like a heavenly ambrosia. You don’t need beautiful strawberries; day old “seconds” are perfect. Serve with your favorite butter cookies like Cat’s Tongue cookies or serve in tuile cups.
Makes about 1 quart
1 cup sugar
18 ounces (about 2 one-pint basket) organic strawberries
1/4 teaspoon salt
2 tablespoons balsamic vinegar
1 cup organic half and half
1. Remove the crown from the strawberries and cut in half . Mix sugar and strawberries together in a bowl and set aside for one hour.
2. Puree in Vita Mixer (blender) until smooth. Pass through a fine chinois (sieve) to remove the seeds, whisk in stir in half and half and balsamic vinegar. Chill the mixture until 50F in the refrigerator about 3+ hours. (To speed up the cooling use two stainless steel metal bowls. Fill the one with ice and cold water then place the other bowl inside the ice water and add the gelato to this bowl. Stir regularly until cold.)
3. Transfer gelato to ice-cream maker. Freeze according to your manufactures directions until it is the consistency of soft serve ice cream, then place in the freezer.
Scoop into dessert glasses and serve immediately or freeze in covered container up to 3 days.
©2015 Julie Logue-Riordan
Copyright © Julie Logue Riordan, Cooking with Julie
