Yay! I am back in business! I hate not being able to post. Yesterday was Memorial Day here in the US so Mr. Fuji had the day off. It was an absolutely beautiful day–warm, but not to hot, with a bit of a breeze and plenty of sunshine.
We spent part of the afternoon at a park with friends and then came home to cook up a feast. My dad came over (my mom is out of town) to help us eat. 
For dinner we pulled out some old favorites and some newer ones to please our palates. Mr. Fuji grilled burgers,
which we ate on DadChops rolls (I think I’ll be making these once a week, so easy and so good!) with lots of fixings to choose from.
To go along with our burgers we had Mr. Fuji’s favorite potato salad (his mom’s recipe).
We could have stopped there because we were stuffed beyond belief, but of course we still had dessert waiting for us. I had made our favorite chocolate chip cookies,
and a new favorite, strawberry gelato. I had some gorgeous strawberries that were just begging to be used.
So I chopped them up,
pureed them,
made a creamy ice cream base,
mixed everything together, threw it in the ice cream maker, and the result was this amazing creamy flavorful strawberry gelato. The only thing I would do differently the next I make it (because I will be making it again) is to double or triple the recipe–it only makes about 4 cups of gelato which was totally not enough!
Strawberry Gelato
Recipe from Bon Appetit, May 2009 Issue
Makes about 4 cups
3/4 cup sugar
1 Tbsp. cornstarch
1 cup whole milk
3/4 cup heavy whipping cream
2 1/4 cups sliced hulled strawberries
2 Tbsp. pomegranate juice
1. Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk and cream. Whisk over medium heat until gelato base thickens and begins to bubble, about 5 minutes.
2. Pour into bowl. Cool over ice, stirring occasionally.
3. Puree strawberries in processor. Strain into gelato base. Mix in pomegranate juice. Chill 3 hours.
4. Process in ice cream maker according to manufacturer’s instructions. Transfer to container. Cover; freeze until firm, at least 3 hours and up to 2 days.
5. Try not to eat all in one sitting.
Coming Tomorrow: Getting daring for the month of May!
{ 7 comments… read them below or add one }
Your gelato looks wonderful! I might have trouble with step #5, though.
The gelato sounds amazing! I’ve been on a real fruit kick lately, and this sounds like it would hit the spot.
Oops. I just drooled on my keyboard reading this!
That all looks SO amazing! I can imagine spending like 5,000 yen on that many strawberries in Japan. :)
I don’t have an ice cream maker so I’ll just drool over your photos, but I’d really like to know how you made those burgers.
This looks wonderful. I like the addition of the pomegranate juice.
Abigail– That is definitely one positive note to living in the US again: cheap summer strawberries! You can always make this by hand using David Leibovitz’s method (http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html). I’ve done it and it’s totally doable!
The burgers were made by using plain old patties of ground beef, grilled on the BBQ, topped with cheese, and then served on those rolls I made, with ALL the fixings we could think up!
Could you do this with diffrent furits? 2 1/4 of bleuberrys of rasberrys?