Are you sick of ice cream/gelato posts yet? I hope not, because I’m not fat enough yet to quit making it and eating it.
The lovely mauve color came from frozen organic strawberries that I pureed with sugar and a tiny bit of vodka. The base was made using the gelato recipes in Making Artisan Gelato. As promised in the definition of gelato in this book, this stuff is not hard as a rock, but instead is light and fluffy, while still being completely frozen. The texture isn’t totally smooth, but I think that is the tiny air pockets, not an excess of watery crystals or, heaven forbid, seeds (they were strained out).