Consider using this fruit forward gelato to fill macarons.
2 tablespoons cornstarch
2 ¼ cups oat milk
1 cup sugar
¾ cup coconut cream
2 pounds fresh or frozen berries such as strawberries, blueberries, raspberries, blackberries
Make a slurry with ¼ cup milk and the cornstarch. Set this aside while you heat the remaining milk and the coconut cream in a heavy bottomed pan over medium heat. Once the milk and cream simmer, remove from the heat and slowly add the slurry. Stir until smooth then return to the heat and bring to a boil while stirring constantly. Cook until the mixture thickens. This will take about 10 minutes. Allow to cool completely.
Meanwhile, puree the berries in a blender. Once the milk has cooled combine the milk and berries and stir until smooth.
Proceed as directed by your ice cream maker.
Adapted from Food and Wine’s Strawberry Gelato Recipe.
