Mark's favorite gelatos are the kind that are almost a sherbert.  We started out making them an ice cream maker, but soon realized that it was just about as effective (and loads easier) to freeze in a shallow container in the freezer, stirring them every half hour until they are totally frozen.  Here are our two favorites:

Orange Gelato

• 1.25 c. sugar
• 1.5 c. orange juice (fresh squeezed)
• 2 c. water
• 1 tbsp. lemon juice
• 2 egg whites

Cook sugar, orange juice, water, and lemon juice until sugar dissolves.  Then cool.  Meanwhile, whip egg whites until soft peaks form.  Whisk the egg whites into the cool liquid and freeze as noted above.


Strawberry Gelato

• 1 c. minus 1 tbsp. sugar
• 1 c. water
• 2 c. pureed strawberries
• 1 tbsp. lemon juice
• 2 egg whites

Cook sugar and water until sugar dissolves.  Stir in strawberries and lemon juice.  While the liquid cools, whip egg whites until soft peaks form.  Whisk the egg whites into the cool liquid and freeze as noted above.

Want more in-depth information? Browse through our books.

Or explore more posts by date or by subject.

About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



Want to be notified when new comments are posted on this page? Click on the RSS button after you add a comment to subscribe to the comment feed, or simply check the box beside "email replies to me" while writing your comment.

Powered by Branchable Wiki Hosting.