(Excerpted from COOLHAUS © 2014 by Natasha Case and Freya Estreller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photos by Brian Leatart. Makes about: 1½ quarts. Active time: 20 to 25 minutes)
You have a bowl of the freshest, ripest, juiciest strawberries. Sprinkle just a bit of sugar on top, and drown the berries in rich cream. Taste. Die and go to heaven. That's what this gelato is like.
12 to 14 strawberries
1 tablespoon granulated sugar
Juice of ½ lemon
Gelato Base (see below)
In a blender or food processor, puree strawberries, sugar, and lemon juice. Strain through a fine-mesh sieve into Gelato Base. Mix well.
Process in an ice cream maker according to manufacturer's instructions.
Scrape into an airtight storage container. Freeze for a minimum of2 hours before serving.
Add-ons from the book: Suggested Cookie: Snickerdoodle (page 194)
Coolhaus Sandwich Creation: Frank Behry: Snickerdoodle Cookies + Strawberries & Cream Gelato (see Building the Perfect Sandwich, page 25)