Ingredients and Weight:
- 3 lb (1.36 kg) ripe strawberries, hulled and halved
- 1 1/2 cups (360 ml) whole milk
- 1 1/4 cups (300 g) granulated sugar
- 1/4 cup (57 g) cornstarch
- 1/4 cup (57 g) balsamic vinegar
- 1/4 cup (60 ml) heavy cream
- 1 tsp (5 ml) vanilla extract
Preparation Time:
Cooking Time:
Cooking Difficulty Level:
Preparation Method Steps:
- In a large saucepan, combine the strawberries, milk, sugar, and cornstarch. Bring to a simmer over medium heat, stirring constantly.
- Continue simmering until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the balsamic vinegar and vanilla extract.
- Allow the strawberry sauce to cool slightly before transferring it to an ice cream maker. Churn according to the manufacturer's instructions.
- When the gelato is almost done churning, add the heavy cream and continue churning until smooth and creamy.
- Transfer the gelato to a freezer-safe container and freeze for at least 4 hours before serving.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Protein: 4g
- Carbohydrates: 40g
- Sugar: 25g
Dish Characteristics:
- Rich and creamy
- Intense strawberry flavor
- Subtle balsamic undertones
- Refreshing and indulgent
User Comments:
- "The perfect blend of sweet and tangy, with the balsamic vinegar adding a sophisticated twist."
- "Creamy and smooth, with an addicting strawberry flavor."
- "An absolute delight that transports you to the streets of Italy."
- "A refreshing and satisfying dessert that is perfect for any occasion."
- "A culinary masterpiece that I will definitely be making again and again."
Special Precautions and Tips:
- Use ripe and juicy strawberries for the best flavor.
- Add the balsamic vinegar slowly to ensure that the flavor is balanced.
- Freeze the gelato for at least 4 hours before serving to allow the flavors to fully develop.
- Serve the gelato with fresh strawberries or a drizzle of balsamic glaze for an extra special touch.
