Strawberry Gelato

Strawberry Gelato

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Growing a combination of everbearing and June-bearing strawberries ensures that you have plenty of berries around for your favorite recipes.

June-bearing plants produce fruit once in early summer for about three weeks. Ever-bearing strawberries produce two significant crops, once in early summer and then again in fall. In cool climates they will continue to fruit sporadically over the course of the growing season.

Learn more about growing strawberries on

Gelato is a frozen dessert that is as good today as it was when people were eating it thousands of years ago in Asia, Egypt and Rome. There are two types of gelato. One, also known as sorbetto, uses water as the base and the other uses milk or cream. This is a recipe that I received from local chef Scott McGehee. He runs a pizza shop in town that serves gelato too. Homegrown strawberries make this dessert a special treat that’s only available when the fruits are in season.




Puree strawberries in a blender or food processor and set aside.

Add sugar to the top pan of a heated double boiler or water bath.

Whisk in the egg yolks into the sugar for about one minute to coddle the eggs and melt the sugar. You may need to scrape the sides of the bowl to prevent the eggs from cooking. It will be warm to the touch when done and a pale yellow color.

Slowly add the cream and then the milk. Whisk until well combined.

Stir in the strawberry puree.

Pour into your ice cream maker and follow the manufacturer’s directions.


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