Gelato · Fruit, Tea & Spirits · Nº 28
Strawberry Milk
Latte alla fragola
Cooking strawberries into a milk base dulls them, so this recipe keeps the two apart: a clean, sweet milk gelato with ribbons of bright red coulis folded through at the end. Each bite lands milky first, then sharply of fruit.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the group B powders — skim milk powder, sucrose, glucose, dextrose, and stabilizer — until evenly blended.
Combine the milk and cream (group A) in a pan and warm to 113–122 °F (45–50 °C). Rain in the B powders while whisking, heat to 185 °F (85 °C), then stir for 30 seconds off the heat.
Use an immersion blender to homogenize the warm base until smooth, then cool the liquid base quickly over an ice bath to 39 °F (4 °C).
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Prepare and chill the coulis while the base cools or rests.
Pour the cold base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Spoon the finished gelato into a chilled container, layering it with the cold coulis and folding lightly for a marbled effect.
Optional · Firm up before serving
(Optional, for a firmer texture) Cover the filled container and freeze until firm. Before serving, let the gelato soften until easily scoopable.
