Strawberry Cheesecake Gelato
Strawberry Cheesecake Gelato
Strawberry cheesecake is a classic dessert, but here in the form of a gelato! It starts with a strawberry cream cheese gelato, then we fold in a fruity strawberry coulis and a delicious crumble mixture.
When you scoop and serve it, you get ripples of colour and texture that flor through the gelato making every bite delicious!
A high end gelato/ice cream machine is really important here too, as the built-in chiller will maintain a constant cold temperature to ensure small ice crystal formation while the mixture churns. I use the Musso Lussino 4080.
Ingredients
Method
Into a large bowl, add the strawberries (sliced & quartered) and the cream cheese. Set this to one side.
Into a small bowl, add 30g of the caster/white sugar and the ice cream stabiliser. Stir it together and set it to one side.
Add the milk, cream, skimmed milk, remaining caster/white sugar and dextrose to a medium saucepan. Place it over a medium heat and cook it until it reaches 45C/113F on a digital thermometer. Immediately tip in the sugar/stabiliser mixture and continue to whisk until it reaches 85C/189F on a digital thermometer.
Remove it from the heat and immediately pour it over the strawberries & cream cheese. Blend with a hand blender to ensure the strawberries are fully emulsified then pass the mixture through a sieve into another bowl.
Place the bowl in a sink full of ice water and stir occasionally, for about 15-20 minutes. In the gelato books it will tell you to cool it to around 4C/39F but that is tough at home so once it is around 12-15C that is fine! Cover the surface of the mixture with clingfilm and refrigerate it overnight so that the gelato base can mature. This will improve the texture and taste.
Add the sugar and pectin into a small dish, stir them together and set it to one side.
Add the strawberry puree into a small saucepan, and stir it until it reaches 40C/104F on a digital thermometer. Whisk in the sugar/pectin mixture and then continue to whisk until it reaches a boil.
Cook it for 1 minute, then remove it from the heat, pour it into a bowl, and whisk through the lemon juice. Cover the surface with clingfilm and refrigerate until needed (it needs to cool for at least 2 hours)
Add all the ingredients into the bowl of a stand mixer (or you can do this by hand) and with the paddle attachment, mix it until it pulls together into a dough.
Place it in between two silicon mats and use a rolling pin to roll it until it is relatively thin. Place it in the freezer while you pre-heat the oven to 175C/345F non-fan assisted.
Place the chilled crumble dough onto a silicon mat and bake it in the oven for around 25 minutes or until golden.
Remove it from the oven, allow it to cool, then crumble it with your hands. It is best to make this fresh on the day you are going to churn the gelato.
The next day, if you are using an ice cream/gelato machine with a chilling unit, turn it on about 15 minutes ahead of time to get the bowl cold. If you are using a stand mixer freezer bowl there is no need to do this - although note you will not get the best texture with one of these as they cannot chill the gelato to the correct temperature.
Blend the strawberry gelato base one more time and then pour it into your machine to churn. It will take anywhere from 15-30 minutes depending on your machine.
Take a container and scoop about 1/3 of the gelato into the base of it. Add the strawberry coulis into a piping bag and pipe a drizzle over the gelato and top it with a handful of crumble. Repeat this process, layering the coulis and crumble into the gelato. Finish with a decorative drizzle and more crumble then freeze it for another hour before serving.
Note - this gelato freezes slightly firmer so if you leave it longer than a few hours in the freezer, it may need longer to defrost and soften before eating it - around 10 minutes.
Ingredients
Directions
Into a large bowl, add the strawberries (sliced & quartered) and the cream cheese. Set this to one side.
Into a small bowl, add 30g of the caster/white sugar and the ice cream stabiliser. Stir it together and set it to one side.
Add the milk, cream, skimmed milk, remaining caster/white sugar and dextrose to a medium saucepan. Place it over a medium heat and cook it until it reaches 45C/113F on a digital thermometer. Immediately tip in the sugar/stabiliser mixture and continue to whisk until it reaches 85C/189F on a digital thermometer.
Remove it from the heat and immediately pour it over the strawberries & cream cheese. Blend with a hand blender to ensure the strawberries are fully emulsified then pass the mixture through a sieve into another bowl.
Place the bowl in a sink full of ice water and stir occasionally, for about 15-20 minutes. In the gelato books it will tell you to cool it to around 4C/39F but that is tough at home so once it is around 12-15C that is fine! Cover the surface of the mixture with clingfilm and refrigerate it overnight so that the gelato base can mature. This will improve the texture and taste.
Add the sugar and pectin into a small dish, stir them together and set it to one side.
Add the strawberry puree into a small saucepan, and stir it until it reaches 40C/104F on a digital thermometer. Whisk in the sugar/pectin mixture and then continue to whisk until it reaches a boil.
Cook it for 1 minute, then remove it from the heat, pour it into a bowl, and whisk through the lemon juice. Cover the surface with clingfilm and refrigerate until needed (it needs to cool for at least 2 hours)
Add all the ingredients into the bowl of a stand mixer (or you can do this by hand) and with the paddle attachment, mix it until it pulls together into a dough.
Place it in between two silicon mats and use a rolling pin to roll it until it is relatively thin. Place it in the freezer while you pre-heat the oven to 175C/345F non-fan assisted.
Place the chilled crumble dough onto a silicon mat and bake it in the oven for around 25 minutes or until golden.
Remove it from the oven, allow it to cool, then crumble it with your hands. It is best to make this fresh on the day you are going to churn the gelato.
The next day, if you are using an ice cream/gelato machine with a chilling unit, turn it on about 15 minutes ahead of time to get the bowl cold. If you are using a stand mixer freezer bowl there is no need to do this - although note you will not get the best texture with one of these as they cannot chill the gelato to the correct temperature.
Blend the strawberry gelato base one more time and then pour it into your machine to churn. It will take anywhere from 15-30 minutes depending on your machine.
Take a container and scoop about 1/3 of the gelato into the base of it. Add the strawberry coulis into a piping bag and pipe a drizzle over the gelato and top it with a handful of crumble. Repeat this process, layering the coulis and crumble into the gelato. Finish with a decorative drizzle and more crumble then freeze it for another hour before serving.
Note - this gelato freezes slightly firmer so if you leave it longer than a few hours in the freezer, it may need longer to defrost and soften before eating it - around 10 minutes.
Can you omit the stabilizer and dextrose?
No I’m afraid not
I have xanthan gum as the stabiliser – is that suitable?
Not as ideal, but just use 1.5g!
Can this be adapted for huckleberries?
Not tested for that
Is the recipe good for one churning in the musso mini? or did you divide it into 2 batchers to churn?
It makes 1000g of mixture! So whatever your machine is able to hold 🙂