Today’s feature is on the Strawberry Gelato. Hey! It’s officially summer, right? Don’t worry New Yorkers, you’ll get there soon enough. And while we’re on the subject of New York, the best gelato of my life was at a bakery in the West Village called Pasticceria Rocco. They make their gelato fresh with chunks of strawberries in every single bite. They do it the authentic Italian way and if you find yourself on Bleecker Street one day, you must make it a destination stop.
For the longest time, finding good gelato in South Florida proved to be difficult and sporadic. One ice cream parlor owner in West Broward told me years ago that it’s simply more difficult to make and the effort involved does not equal the reward financially. Some local nods (though not around the corner) in the greater Fort Lauderdale area include:
Alrighty, time to learn how to make it at home
1 lb. fresh strawberries
1 cup sugar
1 cup water
4 tbsp freshly squeezed lemon juice
1/2 cup heavy cream
Remove the stem of the strawberries and clean them thoroughly. Dry.
Place the berries and the sugar in a food processor (I use my magic bullet) and blend until smooth. Add the water and lemon juice mixed thoroughly together.
Whip the cream with a whisk until it begins to thicken and acquires the consistency of yogurt. Add the puréed strawberries and mix thoroughly.
Pour the mixture into an ice-cream maker and freeze according to the manufacturer’s directions. Serve right away or store, tightly covered, in the freezer. It should keep for several days before ice crystals begin to form.
Optional Tip: Add honey with the water and lemon.
Now get out there and enjoy some gelato.