cream and thyme gelato with strawberry sauce

almond gelato di fiordilatte e timo

TOTAL TIME: 20 minutes

MAKES: Makes about 1 quart

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Ingredients

GELATO
2 3/4 cups whole milk
1 1/2 cups heavy cream
6 leafy thyme sprigs plus more for garnish
1/3 vanilla bean, split
1/2 cup plus 3 tablespoons sugar
SAUCE
1/4 pound strawberries, trimmed and quartered
2 tablespoons sugar
1 teaspoon fresh lemon juice
SPECIAL EQUIPMENT: ice cream maker

Instructions

FOR GELATO: In a heavy medium saucepan with lid, combine milk, cream, thyme, vanilla bean and sugar; bring just to a simmer over medium-low heat, whisking to dissolve sugar. Remove custard from heat and steep, covered, 10 minutes, then strain custard into a metal bowl; discard solids. Chill in an ice bath until very cold, then freeze in an ice cream maker. Meanwhile, prepare sauce.

FOR SAUCE: In a food processor or blender, purée strawberries, sugar and lemon juice until smooth.

Transfer gelato to an airtight container and freeze until firm enough to scoop, about 30 minutes, or up to 1 day (see note). Serve with a drizzle of sauce. Garnish with thyme sprigs.

Note: This gelato is best served fresh. Use it as soon as it is scoopable, when possible. If freezing gelato for more than 30 minutes, let soften for 15 minutes in refrigerator before serving.

July 2012