Strawberry Panna Gelata
Rich, flavorful Italian-style strawberry ice cream.
1 1/2 cups milk
1/2 cup whipping cream
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons light corn syrup
2 pint baskets very ripe California strawberries, stemmed
3 tablespoons fresh lemon juice
2 tablespoons light corn syrup
Sugar, about 1 cup
- To Make Cooked Cream: In heavy, 2-quart stainless steel saucepan over medium-high heat boil milk, cream, 1 1/2 tablespoons sugar and corn syrup 20 to 25 minutes, stirring occasionally, until mixture coats a spoon. Do Not allow the mixture to burn or color. Remove from heat and cool completely.
- Meanwhile, purée strawberries with electric blender or food processor. Stir in lemon juice and 2 tablespoons corn syrup. Gradually mix in sugar, adding up to 1 cup, depending on flavor of strawberries.
- Stir strawberry mixture into cooled cream mixture.
- Pour into container of ice cream freezer and freeze according to manufacturer's instructions. Transfer to freezer container, cover and ripen in freezer up to 4 hours.
Makes about 1 1/2 quarts
Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.