I'm not sure why it took me so long to make homemade gelato. Thanks to my dairy cow, Cece, I've made plenty of ice cream over the years. But gelato is much different. It's incredibly fruit forward, freezes well for months, and uses very little sweetener (thanks to perfectly ripe, in season fruit).
I'm using homemade gelato as a preservation method for a glut of summer fruit. This way, we can keep pints in the freezer and enjoy that summer-feeling even through our cold, dark winters.
Come enjoy making homemade gelato with me in the kitchen!
Stephanie
Not finding the written recipe for your “summertime fruit glut gelato”
Thanks
Lacy
You have to watch the video to get the recipe. She explains it as she goes through the steps of making it.
Sue
Hi-I watched the whole video and it was great to show us the method, but I do much better with a written recipe. Especially once you started talking about quadrupling it etc. Were all the measurements you discussed for a single batch? Not quadruple batch? Please clarify, maybe I just need to watch it again!
Carrie
Would the recipe still work out with less sweetener?
Morgan Clark
Could I get a written recipe? I live off grid on a mountain with out any cell service or WiFi. I can only watch videos when I go into town. I’d like to try this recipe when I get home 🙂
Lulu
https://www.lacucinaitaliana.com/recipe/cakes-and-desserts/easy-cherry-ice-cream
Karen
Thank you, Lulu!
Lulu
Looks like it’s the Easy cherry gelato recipe from La Cucina Italiana, for those wanting a written recipe.
Angie W
What a great idea!
I’m going to try making some Blueberry Vanilla Bean tonight. Yum!
Sheila
I just made gelato using garden huckleberries (Selanum Melanoserasum) I grow here in Wyoming. These are not true huckleberries but a relative of tomatoes and ground cherries. The garden huckleberries are a gorgeous dark purple so my gelato has great color and the taste is very refreshing. Thanks for your instruction on making it. We will be enjoying it throughout the winter!