We purchased several cases of strawberries. However, we forgot to account for our travel plans. What to do? Well, I'd had a hankering for making some ice cream for months, and we'd recently also eaten some Balsamic Strawberry Galettes. Plus, I saw this recipe from The Good Eats Company. Then I decided I'd make gelato instead, especially since both James and I like gelato more. Combining those factors, we made a late night stop for some cream and ice.
What's the difference between ice cream and gelato? A whole lot of not too much (as far as I can tell anyway). Generally speaking, gelato is denser, creamier, and has less fat, sugar, and air than its ice cream counterpart. The differences can be partially attributed to ingredients. Another factor is churn speed. Gelato's a bit slower than ice cream. However, keep in mind the vast majority of "home" ice cream makers churn at speeds much below commercial ice cream machines. Regardless of whether you consider this Balsamic Strawberry Gelato or Balsamic Strawberry Ice Cream, Let's all just dig in together!
Yield: 1 quart
|1 pound||strawberries, chopped||I'd recommend a puree.|
|2 cups||half and half||or 1 cup whole milk and 1 cup heavy cream|
|1 teaspoon||black pepper||optional|
|1/4 cup||balsamic vinegar||I used a balsamic reduction.|
|1 tablespoon||vanilla extract|
|1. Gather all materials.|
|2. Combine cornstarch, sugar, and half and half, heating slightly until sugar and corn starch mixed in.|
|3. Combine remaining materials.|
|4. Combine two mixtures.|
|5. Pour into ice cream maker and follow instructions for your specific ice cream maker.|