Roasted Strawberry And Black Pepper Gelato Recipe

When the weather's hot, there's nothing like a cool and creamy treat. "It may take a bit of extra effort, but making your own ice cream is well worth it for the sweet, sweet payoff," says recipe developer Taylor Murray. Before we begin, it's worth noting the key difference between ice cream and gelato. Both are delectable frozen treats, but they are fundamentally different in their ingredients, processing, and ultimate texture. Ice cream is made with a higher proportion of cream to milk and is churned at a faster speed, which introduces more air, giving it a lighter, fluffier texture. Gelato (technically the Italian word for 'ice cream') uses a higher ratio of milk to cream and is churned more slowly, giving it a creamier texture.

This texture makes gelato a perfect base for highlighting great, in-season fruit. In this case, Murray chose strawberries bursting with flavor from the summer sun, in addition to a spicy hit of black pepper. "Black pepper works phenomenally with strawberries, enhancing their sweetness while providing an exciting counterpoint of heat," says Murray. The roasting process further intensifies the strawberries' natural sugars, adding a depth of flavor that pairs splendidly with the spiciness of the black pepper. The result? An unexpected, harmonious blend that dances on your tongue, both refreshing and inspiring.

Roasting is a secret weapon in the culinary world to bring out the natural sweetness and flavor of many fruits and vegetables, strawberries included. This step also removes some of the water — which can cause the gelato to form an icy texture – from the strawberries. In this case, you'll be roasting the berries at a relatively high heat of 400 degrees F. This temperature allows the sugars in the strawberries to caramelize somewhat, enhancing their sweetness and developing an almost jammy consistency that will bring a depth of flavor to the gelato.

First, you'll want to preheat your oven to 400 F. Place the strawberries in a single layer on a baking tray lined with parchment paper to avoid any sticking. Next, sprinkle a tablespoon of sugar evenly over the strawberries. This sugar is going to help draw out the strawberries' natural juices and enhance the caramelization process.  Place your tray in the preheated oven and roast for about 15–20 minutes. You'll know they're done when the berries are softened, the juices are bubbling, and the strawberries have lost their shape. Set the berries aside while you make the base.

Pour the tempered egg yolk mixture back into the pot with the remaining milk mixture. Heat the combined mixture on medium heat while continuously whisking. This constant motion is key to avoiding any lumps and creating a smooth, rich texture. Your target is to heat the mixture until it reaches 170 F. A good candy or digital thermometer is a lifesaver here. This temperature is perfect as it's hot enough to pasteurize the eggs, making them safe to consume, but not so hot that the eggs start to scramble. 

Once you've hit that sweet 170 F mark, remove the pot from the heat. Let it cool slightly, but not completely, as it's easier to strain while still warm. Grab a clean container and a fine-mesh strainer. Pour your custard mixture through the strainer into the container. This helps to catch any egg bits that may have cooked a little too much during heating, ensuring that your final gelato is perfectly smooth and creamy.

Transfer the aged base to an ice cream churn and process per the manufacturer's instructions. Remember, in order for this to have the right texture to be considered gelato, you have to churn it on the lowest possible speed for the lowest amount of time, to ensure a less air is incorporated into the base. 

When it's done, spoon the gelato into your desired container and chill for two hours to firm up. After that, you can eat it up to your heart's content or store it for future use. The gelato will keep in the freezer for up to three months (just make sure it stays tightly sealed to avoid freezer burn).