Strawberry and balsamic gelato with balsamic macerated berries

Serves 4 Desserts and puddings

Balsamic gelato 0677



  • 150ml whole milk
  • 75ml double cream
  • 2 large egg yolks
  • 85g golden caster sugar
  • 300g strawberries, hulled
  • 2tbsp dark balsamic vinegar

For the Macerated Berries

  • 150g strawberries, halved
  • 150g raspberries
  • 100g blueberries
  • 1tbsp golden caster sugar
  • juice ½ lime
  • 2tbsp balsamic glaze


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.

Recipes and food styling by Linda Tubby, photography and styling by Angela Dukes
Balsamic gelato 0677
Recipes and food styling by Linda Tubby, photography and styling by Angela Dukes


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