These days when I buy berries, I will usually freeze the leftover before they turn rotten. Once I've accummulated a couple of tubs, I usually make smoothies out of them but nowadays I turn them into ice-creams and gelato. Oh sweet!!!
I've made this Strawberry Gelato using recipe from my fave 500 series published by Page One. The gelato is light but yet creamy. BoiBoi loves it a lot that he keep asking if we have finished it already :p
Gelato Di Crema (basic recipe)
600ml single cream
5 egg yolks
115g caster sugar (I used 100 only)
Heat cream until begin to bubble, then cool slightly.
In a large heatproof bowl, beat egg yolks and sugar till thick and creamy. Beat the cooling cream gently into the eggs.
Put bowl over a pan of gently simmering water and stir with wooden spoon until custard just coats the back of the spoon. Remove bowl and let it cool.
When custard is completely cooled, pour into ice-cream maker and process according to manufacturer's instructions. Stop churning when it's almost firm, transfer to a freezer container and leave in freezer for 15 mins before serving, or until required.
Gelato is best eaten fresh but can be frozen up to a month. Take out at least 15 mins before serving to soften.
Makes about 600ml.
1 recipe Gelato Di Crema
500g fresh strawberries, hulled and chopped
1 tsp lemon juice
1 tsp vanilla extract
Prepare basic gelato and leave to cool completely.
Puree strawberries in blender with (A). Pour thru fine-mesh strainer to remove seeds, if liked. This is a tiring job but it's worth it.
Stir puree into basic gelato until well blended. Pour into ice-cream maker and churn accordingly.
Ref: 500 Ice Creams and Sorbets, Page One