Sunset Gelato Trio

Allergens

Milk, Eggs

Ingredients

• 2 cups fresh strawberries, hulled and halved
• 1 cup heavy cream
• 1 1/4 cups granulated sugar
• 1/2 cup whole milk
• 2 large egg yolks
• 1 tbsp cornstarch
• 1 tsp pure vanilla extract
• 1 pinch of salt

Instructions

1. In a medium saucepan, combine the heavy cream, 1 cup sugar, and 1/2 cup milk over medium heat. Bring to a simmer, then remove from heat.
2. In a small bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Gradually whisk the warm cream mixture into the egg yolk mixture.
3. Return the mixture to the saucepan and cook over medium low heat, stirring constantly, until it thickens and coats the back of a spoon, about 5 minutes.
4. Strain the custard through a fine mesh strainer into a clean bowl. Stir in vanilla extract and a pinch of salt. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 3 hours or up to overnight.
5. In a blender or food processor, puree strawberries until smooth. Pass through a fine mesh strainer into a bowl to remove seeds and set aside.
6. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. Transfer half of the gelato to a separate container and stir in the strawberry puree.
7. Layer the plain and strawberry infused gelatos in four individual glasses, ending with the strawberry layer on top. Freeze until firm, at least 4 hours or overnight.

Chef’s Insight

The combination of gelato layers creates a delightful contrast of textures, while the strawberry swirl adds a burst of vibrant flavor that evokes the warmth of an Italian sunset.

Notes

For a richer, more intense strawberry flavor, consider using freeze-dried strawberries instead of fresh ones.