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Ingredients
- 1 pt ripe strawberries washed, hulled, and sliced
- 2 Tbsp. balsamic vinegar
- 4 Tbsp. sugar
- 1/2 c. simple syrup
- 4 x egg yolks
- 1 lb mascarpone
- 1/4 c. light corn syrup
- 1 c. lowfat milk
- 2 Tbsp. lemon juice
Directions
- In a small, non-reactive bowl toss strawberries with balsamic vinegar and sugar and set aside to macerate while you prepare the gelato.
- In a metal bowl whisk together simple syrup and egg yolks, set the bowl over a pan of simmering water and whisk continuously till the mix reaches the ribbon stage (thick, pale yellow and forms a ribbon when the whisk is lifted).
- Remove the bowl from the heat, transfer to the bowl of an electric mixer and beat at low speed till cold. Whisk in the mascarpone, corn syrup, lowfat milk, and lemon juice and strain mix through a fine sieve. Refrigeratethoroughly, then process in an ice cream machine according to manufacturer's directions. Serve with macerated strawberries.
- This recipe yields about 1 qt.
- Yield: 1 qt
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