Strawberry and balsamic gelato with balsamic macerated berries

Serves 4 Desserts and puddings

Advertisement

Method

To make the gelato, put the milk and cream in a pan and gently heat until bubbles start to appear around the side of the pan. Meanwhile, whisk the egg yolks and sugar together in a bowl until thickened and pale. Pour the hot milk and cream into the bowl and stir well.

Rinse out the pan, pour the mixture into it and cook over a medium heat – use a heat diffuser mat if you have
one – stirring constantly for 8-10 minutes. When the foam disappears from the surface continue to stir until the
temperature reaches 75C on a cook’s thermometer. Don’t let the liquid get too hot as it will curdle. Transfer to a clean bowl and leave to cool completely – it will thicken as it cools.

Put the strawberries in a blender with the balsamic vinegar and process to a purée. Pour into a nylon sieve set over a bowl and push the purée through with the help of a ladle, using a circular motion. Add the purée to the
cold custard and pour into a freezerproof container, filling to no higher than 3cm from the top, then freeze for 2 hours.

Use a fork to dig at the frozen edges and corners and mix into the slushy centre, then whisk with hand-held electric beaters until broken to the same texture throughout and refreeze for another 2 hours. Repeat the process and freeze for a further 2 hours. Break up and transfer to a food processor and whizz again until really smooth. Put back in a freezerproof container and freeze for 4 hours. If leaving it longer, bring it to a scoopable
state in the fridge for around 20 minutes before serving.

Alternatively, churn the mixture in an ice-cream machine, according to the manufacturer’s instructions, until frozen, then transfer to a freezerproof container, cover and freeze for around 4 hours or more before serving.

Meanwhile, for the macerated berries, put the fruit in a bowl, scatter the sugar over, then fold in the lemon juice and balsamic glaze and keep in the fridge until ready to use.

Serve the gelato with the macerated berries.