Strawberry Gelato (Gelato alla Fragola)
- In a medium saucepan combine milk, egg product, and sugar. Cook and stir over medium heat about 10 minutes or until mixture is thickened. Do not boil. Remove saucepan from heat.
- Place saucepan in a sink or bowl of ice water for 1 to 2 minutes, stirring constantly. Pour custard mixture into a bowl; set aside.
- Place strawberries in a blender container or food processor bowl. Cover and blend or process until nearly smooth. Stir strawberries and lemon juice into custard mixture. Cover the surface of custard with plastic wrap. Chill for several hours or overnight until thoroughly chilled. (Or to chill quickly, place bowl in a sink of ice water.)
- Freeze mixture in a 2- or 3-quart ice cream freezer according to manufacturers directions. Makes about 1-3/4 quarts (14 servings).
From the Test Kitchen
Prepare as above, except substitute 4 cups cut-up, pitted, and peeled peaches (5 to 6 peaches) for the strawberries.
Nutrition Facts (Strawberry Gelato (Gelato alla Fragola))
- Per serving:
- 65 kcal ,
- 1 g fat
- (0 g sat. fat ,
- 3 mg chol. ,
- 41 mg sodium ,
- 12 g carb. ,
- 1 g fiber ,
- 3 g pro.