Strawberry Cheesecake Gelato – Matt Adlard

Ingredients

• 460 g Fresh Strawberries
• 225 g Full Fat Cream Cheese
• 130 g Caster/White Sugar
• 3 g Ice Cream Stabiliser
• 530 g Whole Milk
• 210 g Cream
• 120 g Dextrose
• 70 g Skimmed Milk Powder
• 165 g Strawberry Puree
• 20 g Caster/White Sugar
• 3 g Pectin NH
• 20 g Lemon Juice
• 40 g Unsalted Butter
• 45 g Plain/All-Purpose Flour
• 30 g Ground Almonds (or hazelnuts)
• 25 g Caster/White Sugar
• Zest 1/4 Lemon
• 2 Pinches of Baking Powder
• Pinch of Sea Salt Flakes
• Gelato Machine
• Digital Thermometer
• Hand Blender
• Rocher Spoon
• Ice Cream Stabiliser
• Dextrose