Strawberry Gelato
Serves 4
225g / half lb fresh strawberries
170 g / 6 oz caster sugar
50 ml / 2 fl oz cold double cream
Pull off the leaves and stems from the strawberries and cut the berries in half, unless they are exceptionally small. Wash them in cold water.
Put the strawberries with all the sugar in the bowl of a food processor, process for a few moments, then add 200 ml / 7 fl oz water and continue to process until liquefied.
Whip the cream until it thickens slightly, to the consistency of buttermilk. Put the cream and the pureed strawberries in a bowl and mix thoroughly.
Freeze as described below.
Egg Custard Gelato
Serves 6 to 8
6 egg yolks
170 g / 6 oz caster sugar
500 ml / 16 fl oz milk
the peel of half an orange, with none of the white pith
1 tablespoon Grand Marnier liqueur
Put the egg yolks and sugar into a bowl and beat until it becomes pale yellow and forms soft ribbons.
Put the milk and orange peel in a saucepan, turn the heat to medium and bring the milk to a slow simmer - do not let it break into a boil.
Add the hot milk to the beaten yolks, pouring it in a thin stream through a fine strainer. Add a little at a time, stopping each time to beat it into the yolks.
Add the Grand Marnier, stirring well.
Transfer the mixture to a saucepan, turn the heat to medium and beat constantly for about 2 minutes without letting it boil, then take off the heat and allow it to become completely cold.
Freeze as described below.
Chocolate Gelato
Serves 4 to 6 (or 1 chocoholic)
400 g / 14 oz cooking/plain chocolate
170 g / 6 oz caster sugar
200 ml / 7 fl oz milk
500/600 ml / 18 fl oz double cream
Put 2 thirds of the chocolate into a double boiler together with the sugar and milk. Stir over a moderate heat until the chocolate and sugar have completely disolved. Remove from the heat and allow to cool.
Whip the cream until it thickens slightly, to the consistency of buttermilk. Put the cream and the chocolate mixture in a bowl and mix thoroughly.
Coursely grate the remaining chocolate and add towards the end of the freezing process.
Freeze as described below.
Freezing the gelato mixture.
Pour the mixture, making sure it is already cold, into the container of your ice cream maker and freeze it following the manufacturers instructions. When done, the gelato is ready to eat, but if you want to serve it later, or prefer it when it's more compact, transfer it to a container that closes tightly and place in the freezer. If you are going to leave it in the freezer overnight or longer, let the gelato soften a little before serving by putting it in the refrigerator for 30 minutes.
No ice cream maker?
If you do not have an ice cream maker, pour the cold mixture into a freezer container, close the lid tightly and place in the freezer until set, about 3 hours. Remove from the container and chop roughly into 7 cm / 3 in pieces. Place in the bowl of a food processor and process until smooth (or use a fork). Return to the freezer and freeze again until firm. Repeat the freezing-chopping process 2 or 3 times, until a smooth consistency is reached.