Summer Strawberry Gelato with Waffle Cones, by Jennifer Balin; Sugar and Olives

Summer Strawberry Gelato with Waffle Cones, by Jennifer Balin; Sugar and Olives

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NOTE: This recipe has been adapted from many ice cream recipes read over the years. It does not use egg yolks or cornstarch. It is simple and quick and you even get some strawberry syrup out of it to use for a smoothie or on your breakfast cereal. YIELD: approx. one quart

Lucious strawberries are readily available at the Westport Farmers Market, they go fast so be sure to grab a pint or 10!


2 full pints of fresh ripe juicy strawberries (a pint is 2 cups) plus a small handful extra berries (set aside for later) 1 scant cup of sugar (180g)
2 Tablespoons sugar (set aside for later)
2 cups or 1 pint of half and half
1/2 cup corn syrup or light agave syrup
Zest of half a lemon and 1/2 teaspoon of fresh lemon juice Pinch of sea salt 3 Tablespoons Pavan Liqueur 
(this is a muscat grade and orange blossom liquor, it has the most amazing aroma and the bottle is gorgeous)


Wash all the berries and carefully remove the stems (hull them) without losing too much of the ripe red berry. (You should have two bowls of berries, one only has the small handful)

Use a blender (not a Cuisinart) and puree the 2 pints of berries until smooth. Strain through a fine mesh sieve into a medium bowl. and discard the seeds and any other fibers left behind.

Add one cup of sugar, the of half and half, syrup of choice, zest, lemon juice, a pinch of salt. Stir well to combine.

Chill in the fridge. Follow the directions on your ice cream maker for churning.

Use a fork and squish the berries you set aside earlier (you already removed the stems) you do not need to over squish them as they will macerate in the fridge…. Sprinkle them with the 2 T of sugar you set aside and add the pavan liquor as well, stir to combine gently. Refrigerate for 4 hours or overnight.

Strain the syrup from the macerated berries**, and add the berries to the ice cream maker just before the churning is complete (alternatively you can hand mix them in) **save this syrup it is universally delicious


(NOTE: This is a basic recipe for a great cone, it will work in any waffle cone machine; test out for appropriate heat settings.)

2 eggs
2 egg whites
1/2 tsp. salt
1 cup granulated sugar
1 1/3 cup sifted all-purpose flour
2 Tbsp. butter, melted and cooled slightly

Beat the eggs, salt and sugar by hand until slightly light and fluffy, sprinkle in the flour with a sifter and combine until the smooth. Stir in

the melted and cooled butter. Follow the instructions on your waffle maker to make the cones.

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