Recipes Desserts Frozen Desserts Ice Cream Strawberry Gelato 5.0 (1) 1 Review To guarantee homemade gelato’s luscious consistency and purity of flavor, Jon Snyder suggests thickening gelato with cornstarch rather than eggs. The result has less palate-coating fat than ice cream and lets the fruit shine.Slideshow: More Frozen Dessert Recipes By Jon Snyder Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Victor Protasio Active Time: 1 hr Total Time: 12 hrs 25 mins Yield: 7 cups Cook Mode (Keep screen awake) Ingredients 2 tablespoons cornstarch 3 cups half-and-half (divided) 1 ⅓ cups granulated sugar 2 pounds fresh strawberries (about 8 cups hulled and quartered) Directions Whisk together cornstarch and 1/4 cup half-and-half in a small bowl to make a slurry. Combine sugar and remaining 2 3/4 cups half-and-half in a medium saucepan; bring to a simmer over medium. Remove from heat; gradually whisk in slurry. Return pan to medium, and cook, stirring, until mixture comes to a boil and thickens slightly, 8 to 10 minutes. Pour mixture into a heatproof bowl. Cool completely in an ice bath, about 25 minutes. Meanwhile, use a potato masher to mash strawberries in a large bowl until crushed and juicy to yield about 3 cups strawberry puree. Stir strawberry puree into cooled half-and-half mixture. Cover and refrigerate until well chilled, at least 2 hours. Pour half of chilled strawberry mixture into the freezer bowl of a 1 1/2-quart electric ice cream maker, and proceed according to manufacturer’s instructions. Transfer gelato to a freezer-safe container; press a sheet of parchment paper directly on surface, and seal with an airtight lid. Place in freezer. Repeat procedure with remaining chilled strawberry mixture. Freeze gelato at least 8 hours or overnight. Originally appeared: June 2018 Rate It Print