Name: Balsamic-strawberry gelato (without an ice cream maker) Recipe
Total time: 15 min
Yield: Makes 1 quart
Ingredients: 2 pounds strawberries, hulled and cut into ½-inch pieces, about 6 cups; 1/2 to 2/3 cup sugar; 3 tablespoons orange juice; 1 1/2 teaspoons balsamic vinegar; 1/4 cup mascarpone

Print RecipePrint Recipe

By Russ Parsons

May 30, 2015

2 pounds strawberries, hulled and cut into ½-inch pieces, about 6 cups

½ to ⅔ cup sugar

3 tablespoons orange juice

1 ½ teaspoons balsamic vinegar

¼ cup mascarpone

Toss the strawberries, 1/2 cup sugar, orange juice and balsamic vinegar in a large bowl until evenly coated. Taste and add more sugar if needed; the mixture should be quite sweet, and freezing will dull the flavors. Arrange on a rimmed baking sheet in a single layer, and freeze until solid, about 2 hours.

Scrape the frozen berries into a food processor, add the mascarpone and pulse, scraping down the sides frequently, until creamy, 3 to 4 minutes. At first there will be large chunks of ice, but eventually it will turn into a smooth mixture.

Serve immediately or spoon into a covered dish and freeze until ready to serve. If the mixture refreezes solid, thaw slightly, cut into small chunks, return to the food processor and pulse until creamy.