1 - 2 jalapenos, seeded for less heat if desired, finely chopped
4 cloves garlic, minced
1/3 cup all-purpose flour
6 cups low-sodium chicken broth
3 medium russet potatoes, peeled and diced slightly less than 1/2-inch thick (3 cups)
2 bay leaves
Salt and freshly ground black pepper, to taste
2 1/2 cups fresh or frozen corn
1 1/2 cups half and half
Green onions and seeded, finely chopped jalapenos (optional), for serving
In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.
Recipe Source: adapted by BHG with some changes from Cooking Classy
Using the ripest, juiciest strawberries will give this gelato the best strawberry flavor. Also, I've doubled the gelato/strawberry base with great results - I had to process it in my ice cream maker in two batches (I have a 2nd bowl for my machine) but if you have a fairly large ice cream maker, you could probably process the entire double batch in one go. Check with your manufacturer's instructions to be sure!
Also, if the fruit you are using is ultra-ripe and really sweet, you might be able to decrease the sugar just slightly. If you want to take this gelato completely over the top, serve it with a few slices of ripe, juice strawberries. Heavenly!
3/4 cup granulated or powdered sugar (I've used either with good results)
1 tablespoon cornstarch
1 cup whole milk
3/4 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
2 1/2 cups sliced very ripe, fresh strawberries
In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the milk and whipping cream.
Place the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble and thickens, 5-10 minutes. Remove from the heat and stir in the vanilla.
Pour the mixture into a bowl and cool completely (either by pressing plastic wrap directly on the surface and refrigerating or nesting the bowl in a larger bowl filled with ice and stirring until it is cool to the touch).
Puree the strawberries in a blender until the mixture is very smooth.
Once the gelato base has cooled completely, strain the strawberry mixture through a fine mesh strainer into the creamy mixture. Use a rubber spatula or the back of a large spoon to press the strawberry puree through the strainer so all the pretty strawberry liquid gets strained into the gelato but the seeds are left behind. Stir well.
Cover the gelato by pressing plastic wrap directly on the surface. Refrigerate 3 hours or up 24 hours.
Process the gelato in your ice cream maker following the manufacturer's instructions. Scrape the ice cream into a container, cover and freeze for at least two hours or up to 2 days (and I'm guessing even longer than that).