Oh my gosh! It doesn’t get much better than this! It is strawberry season in Tennessee and school is out!!!! I left school at exactly 9:46 am. I can barely control my happiness. It was so exciting, I came home and took a nap. Why? Because I can!! I am a big nap taker, it’s my favorite hobby for over the summer. I don’t actually sleep, I just lie there enjoying the fact that I am doing nothing!
What better way to enjoy doing nothing than with gorgeous, in season, organically grown, seductive strawberries. My CSA box has had 2 quarts (or whatever those little green baskets are) for the past three weeks. I individually froze some of them because there were just too many for me to figure out what to do with, but one batch went into becoming this fresh gelato. At this point, I was going to get all knowledgeable on you and explain the difference between a gelato and an ice cream, but kind of like the difference between a taco and a fajita, I’m not really sure. This recipe is titled strawberry-buttermilk gelato, so I am taking their word for it, that it’s a gelato. I wish I could give appropriate credit for this recipe, but I’ve been making it for years, and there is no source listed, and I’ve long since forgotten where I found it at. Also enjoy the shot of my ice cream attachment in action. It’s a thing of beauty!
1 cup water
1 cup sugar
2 1/2 cups quartered strawberries
1 cup low-fat buttermilk
Combine sugar and whater in a large saucepan; bring to a boil, stirring until sugar dissolves. pour into a large bowl; cool completely.
Place strawberries in blender, and process until smooth. Add buttermilk and simple syrup and pulse again briefly to combine.
Pour the strawberry mixture into your favorite ice cream maker and freeze according to manufacturer’s instructions.