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Hi Bold Bakers!
If you love my 2-Ingredient No-Machine Ice Cream then you are going to freak out when I tell you I’m going to show you how you can also make Homemade Gelato using a really simple technique and no ice cream machine. It’s a custard base just like the classic but with a whipped twist. Keep reading to find out more.
Gelato vs. Ice Cream: What’s the Difference?
Good question! They both have the same ingredients however the ratios aren’t — leaving you with two slightly similar but different results. Basically, both are custards made with eggs, sugar, milk, and cream, however classic ice cream has more cream than milk… and gelato has more milk than cream.
Also, it’s usually churned at a much slower rate than ice cream, incorporating less air and leaving the gelato denser.
What You Need to Make Strawberry Gelato
You will be happy to know that one thing you DON’T need is an ice cream maker. All you have to have is:
- Heavy Bottomed, Medium Saucepan
- 2 Medium Bowls
- Electric Mixer
- Wooden Spoon/Spatula
- Fine Sieve
- Loaf Pan
- Measuring cups and Spoons
How to Make Strawberry Gelato
No ice cream machine, just these simple steps. Here’s a basic rundown of what you’ll be doing in my Strawberry Gelato recipe (and don’t forget to get the full recipe with measurements, on the page down below):
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Pour the milk into a heavy-bottom saucepan and heat over medium-low until it comes to a gentle simmer.
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While the milk is heating, whisk together the egg yolks and sugar until smooth. Add some of the hot liquid to the egg yolks and whisk as you go. This is called tempering. Then, pour the warmed egg mixture back into the same saucepan.
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Over low heat, cook the custard while stirring frequently with a wooden spoon for roughly 6-8 minutes or until the custard has thickened slightly and coats the back of a spoon. Do not bring to a boil or it will curdle.
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Pour the custard through a sieve and into a clean bowl. Let it cool completely down at room temperature, stirring every 5 minutes or so, or place it over an ice bath to cool quickly. Once completely cooled, cover and refrigerate until very cold, at least 4 hours, or overnight.
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Now that you have your cold custard base begin to whip the heavy cream on high speed until stiff peaks form.
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Gently fold the cold custard base into the whipped cream until smooth. Avoid beating as it will deflate the whipped cream.
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Stir together the pureed fresh strawberries (frozen can also be used, just make sure they’re not completely frozen when pureed!) and sugar until the sugar has dissolved. Then add this strawberry mixture to the gelato base for perfect strawberry flavor.
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Pour the gelato into a loaf pan or any freezer-safe container and place it in the freezer. Now, you have to go in after 30-60 minutes go in a whip it up to break up the ice crystals. Do this roughly 2-3 times until it thickens up (see video above for step-by-step instructions).
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Once it has thickened, leave it be in the freezer for another 4-5 hours or until frozen before scooping.
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Cover well and keep in the freezer for up to 6 weeks. If hard to scoop allow the gelato to sit at room temperature for 5-10 minutes until it softens slightly.
Tips and Tricks for Making Strawberry Gelato
- Cook the custard low and slow otherwise it can curdle
- Use fresh or defrosted strawberries for the fruit flavor
- OH NO, mine curdled! Do you have an immersion blender or a regular blender? Blend for around 20 seconds and it will come back as good as new.
- If you don’t whisk up your gelato while freezing then ice crystals will form.
- Use full-fat milk because fat = flavor.
- Don’t be shy with the salt and vanilla extract, because those seasonings will make a world of difference to the flavor.
How To Store Strawberry Gelato
Store gelato in a tightly covered, freezer-safe container in the freezer. Make sure it is always covered because no one likes gelato that tastes like freezer burn, and it will keep happily in your freezer for up to 6 weeks. If your gelato lasted that long more power to you!
Make More Frozen Treats!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Watch The Recipe Video!
The Easiest Strawberry Homemade Gelato Recipe (No Machine)
Ingredients
- 2 cups (16floz/450ml) whole milk
- 4 large egg yolks, room temperature
- 3/4 cup (6oz/170g) granulated sugar
- 1 cup (8floz/225ml) heavy whipping cream (36%)
- 3⁄4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/4 cups (6oz/170g) strawberries, pureed
- 1 tablespoon sugar
Instructions
- In a heavy-bottom saucepan, add the milk. Place over medium-low heat until it comes to a gentle simmer.
- Meanwhile, in a medium bowl, whisk the egg yolks and sugar until smooth. Temper the eggs by slowly pouring in the hot milk mixture while whisking continuously. Pour this custard back into the same saucepan and place over low heat.
- Cook, stirring frequently with a wooden spoon for roughly 6-8 minutes or until the custard has thickened slightly and coats the back of a spoon. Do not bring to a boil or it will curdle. (See tips above about saving curdled custard)
- Pour the mixture through a fine sieve into a clean bowl and let cool down at room temperature, stirring every 5 minutes or so. Add in salt and vanilla to the custard and mix. To cool the custard quickly place the custard in an ice bath (see video above). Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
- When the custard base is cold begin to whip the cream on high speed until stiff peaks form.
- Gently fold the custard base into the whipped cream until smooth and thickened. Don't beat or you will deflate the whipped cream.
- Stir together the pureed strawberries and sugar until the sugar has dissolved. Then, stir this into the gelato base.
- Pour the gelato into a loaf pan or any freezer-safe container and place it in the freezer. Now, after 30-60 minutes go in a whip it up to break up the ice crystals. Do this roughly 2-3 times until it thickens up (see video above for step by step)
- Allow freezing for another 4-5 hours or until frozen before scooping. If hard to scoop allow the gelato to sit at room temperature for 5-10 minutes until it softens slightly.
- Cover well and store in the freezer for up to 6 weeks.
Oooh Gemma, that does indeed look divine. Ok so you are asking for the viewer’s favourite flavours: Well, I have a fondness for both Café and Mocha. For the coffee flavour , I usually mix about 2 tsp instant decaf coffee crystals in a teaspoon or so of hot water, then add in some sugar. You have to make sure the coffee crystals are completely dissolved as they have a habit of sticking around if you don’t deal with them. Stir to get a syrup then add that into the plain ice cream base. For the Mocha, I start with… Read more »
Hello Gemma,
In the recipe, are the eggs pasteurized, making it safe to eat?
Thanks…looks really nice
I have two favourite flavours, Lemon andChocolate. Would love to make my own Gelato. Look forward to your next video.
My favorite flavor is chai tea I made the recipe it turned out well. for the tea flavor, I steeped 3 chai tea bags in the milk for 3 minutes .
pistachio gelato
I used puréed peaches instead of strawberries. It was delicious.
Mangos would be delicious
I’m confused about the sugar. The recipe calls for 3/4 cup of sugar, then 1 tablespoon of sugar. The video only shows you adding sugar to the eggs, and it doesn’t look like a full 3/4 cup (although it might be). Where does each of these quantities of sugar go? Also, the written recipe talks about adding sugar at two points, but it doesn’t say which is which, in terms of the quantity.
Also a question about the strawberries…is it 1 1/4 cups before pureeing or after?
My favorite flavor is hazelnut! ????
Thank you Gemma,for this awesome recipie! I’ve always wanted to make gelato.♥️????