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Balsamic-strawberry gelato (without an ice cream maker)

Time 15 minutes
Yields Makes 1 quart
Balsamic-strawberry gelato (without an ice cream maker)
(Marcus Yam / Los Angeles Times)
1

Toss the strawberries, 1/2 cup sugar, orange juice and balsamic vinegar in a large bowl until evenly coated. Taste and add more sugar if needed; the mixture should be quite sweet, and freezing will dull the flavors. Arrange on a rimmed baking sheet in a single layer, and freeze until solid, about 2 hours.

2

Scrape the frozen berries into a food processor, add the mascarpone and pulse, scraping down the sides frequently, until creamy, 3 to 4 minutes. At first there will be large chunks of ice, but eventually it will turn into a smooth mixture.

3

Serve immediately or spoon into a covered dish and freeze until ready to serve. If the mixture refreezes solid, thaw slightly, cut into small chunks, return to the food processor and pulse until creamy.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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