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Vanilla gelato with vanilla strawberry sauce
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Prep Time:
270 minutes
Cook Time:
10 minutes
Total Time:
280 minutes
Ingredients:
  • 500ml (2 cups) milk
  • 2 vanilla beans, split
  • 6 egg yolks
  • 200g caster sugar
  • 500ml (2 cups) thin cream, chilled
  • 4.40 gm vanilla extract
  • 53.75 gm caster sugar
  • 250g punnet strawberries
  • 165.00 gm strawberry jam
  • 2.20 gm vanilla extract
Instructions:
  • In a saucepan, combine milk and vanilla beans, including the scraped seeds. Bring to a boil, then remove from heat and let it sit for 30 minutes to infuse.
  • Beat egg yolks and sugar in an electric mixer until pale, about 3 minutes. Stir in infused milk. Cook in a pan over low heat, stirring, until slightly thickened, about 3-4 minutes. Remove from heat, allow to cool slightly, then mix in cream. Stir in vanilla extract and refrigerate until completely cooled.
  • Pour the mixture through a strainer into a flat container, removing the beans, and freeze until edges are frozen. Take out from freezer and beat with an electric mixer. Return to the container and freeze again. Repeat process 2 or 3 times. Alternatively, use an ice-cream machine.
  • To prepare the vanilla-strawberry sauce, combine sugar and 1/2 cup water in a saucepan over low heat, stirring until sugar dissolves (1-2 minutes). Mix in strawberries, jam, and vanilla extract, stirring over low heat for another minute. Allow to cool slightly, then blend until smooth. Chill in the refrigerator for 30 minutes before drizzling over the gelato.

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