Strawberry Buttermilk Gelato
July 2, 2009It’s strawberry season! I bought four quarts of fresh strawberries directly from the farm where they’re grown. I ate some as-is, froze some, and used some in this delicious gelato. This is a light, fresh, beautifully colored frozen treat.
Notes
- This recipe is from Cooking Light. In the comments on their site, a few people mentioned that the full amount wouldn’t fit in their ice cream maker; the amounts below are half of the amounts on CL’s site.
- Usually I don’t notice the seeds on a strawberry, but I did notice them in the gelato. Next time, I’ll put the strawberry puree through a fine strainer. Of course that means that I need to get a fine strainer before I make this again!
- I made this last year with strawberries that I had frozen and it was just as good. If you use frozen, measure them while they’re frozen to get an accurate amount. I pre-sliced and froze 2.5 cups so that I can make another batch later on!
Strawberry Buttermilk Gelato
from Cooking Light
1 cup sugar (I reduced the sugar to 3/4 cup)
1 cup water
2.5 cups quartered strawberries
1 cup low-fat buttermilk
Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Pour into a large bowl; cool completely.
Place strawberries in a blender and process until smooth. Add strawberry purée and buttermilk to sugar syrup; stir to combine.
Pour the strawberry mixture into your ice cream maker and freeze according to the manufacturer’s instructions.
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Looks fantastic! I’ve been making buttermilk ice cream and I love the slight tang it gives.
I love anything strawberry, so this sounds right up my alley! Looks wonderful!
This looks so delicious! I love the buttermilk!
I’d like to try buttermilk in ice cream – I’ll bet it’s really refreshing.
YUM! I’ll have to try this. Love the color.
I can only IMAGINE how good this must have been…buttermilk in anything and I am SO there!
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Oh my goodness! That looks delicious! I will have to try making it!