Strawberry-Buttermilk “Gelato”

Posted on 08 June 2010

You know what I love most of all about living in California? Access to cheap strawberries.

Ok, ok, maybe not what I love most of all, but it certainly ranks up there. And it surely feels like it at this time of year. There are so many stalls of strawberries at every farmers market that it’s tough to choose from which to buy. But, this week, it was really easy. One was selling a half box for $8. $8!

Strawberry-buttermilk "gelato"

But what to do with so many strawberries? I snagged some rhubarb from another farmers (for some rhuberry spread), but still had about 4 pints left over.

Ice cream. Wait, no. I don’t like anything overly dairy-y when it’s warm. What about…sorbet? Or, even better, gelato? That lead me to this gelato recipe. The contrast of the sweet sweet strawberries against the slight tartness of the buttermilk sounded delightful and dreamy (and, possibly more importantly, not too dairy-y).

Strawberry-buttermilk "gelato"

And it was the perfect excuse to use *two* appliances: the food processor (my favorite!) and the ice cream maker. I had never used the ice cream maker before. Wheee!

Strawberry-buttermilk "gelato"

Strawberry-buttermilk "gelato"

Now I realize that this isn’t how you make a true gelato. But you know what? I don’t care. It was ridiculously easy and made an enormous amount, enough that I gave it away for days afterward. I was suddenly really popular. This will be perfect for our annual summer get-together.

This and the ribs I am making in the coming weeks.

Strawberry-buttermilk "gelato"

Strawberry-Buttermilk “Gelato”

Yield: 8 cups


2 cups sugar
2 cups water
5 cups quartered strawberries (about 4 pints)
2 cups low-fat buttermilk


Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Pour into a large bowl; cool completely.
Place strawberries in a blender (I used a food processor) and process until smooth. Add strawberry purée and buttermilk to sugar syrup; stir to combine.
Pour the strawberry mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions.

From Cooking Light

8 responses to Strawberry-Buttermilk “Gelato”

  • Rebecca says:

    Okay, that looks delicious. And really easy to make.

  • Malinda says:

    It looks lovely. The gelato didn’t get icy? Normally I add a minimal amount of Vodka to fruit sherberts/sorbets. Though, my staple is a cosmopolitan sorbet — so the alcohol is pretty necessary for taste.

  • allfourburners says:

    Malinda, it didn’t get icy. Icy reminds me of freezer burn (or of snow cones). I’m not sure how to describe the texture — probably a cross between creamy and smooth, but without tasting too much like dairy.

    What does the vodka do?

  • Betty says:

    Vodka supposedly helps prevent icy ice cream. I love my ice cream maker. I was thinking of mango or lemon sorbet but yours look good. Maybe I’ll try it.

  • allfourburners says:

    Betty, I just like using what’s in season. Although I am considering going to the Indian stores to pick up some imported (from India) mango. My dad was raving about how good they are this year.

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