Ingredients
Equipment
Method
Blend and strain strawberries
- Blend fresh strawberries with 1/4 cup granulated sugar and lemon juice until smooth, then strain to remove seeds and set aside.
- Keep the strained strawberry puree covered at room temperature while you prepare the custard base.
Make the custard
- Heat whole milk and heavy cream in a saucepan until steaming, about 3 to 5 minutes.
- In a bowl, whisk egg yolks, remaining 1/2 cup granulated sugar, and cornstarch until smooth, with no visible lumps.
- Slowly whisk the steaming milk mixture into the egg yolk mixture to temper it.
- Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened like a pudding, about 5 minutes.
- Remove from heat and stir in the strawberry puree and vanilla extract until the mixture is evenly pink-red.
Chill and churn
- Cool completely using an ice bath, then refrigerate at least 4 hours to chill thoroughly.
- Churn in an ice cream maker on the lowest setting for a dense, gelato-style texture.
- Serve soft right away, or transfer to a container and freeze 1 to 2 hours for firmer gelato.
Notes
For the densest gelato texture, chill the custard until completely cold before churning, and use the ice cream maker’s lowest setting as directed. Store leftover gelato covered in the freezer for up to 2 weeks; thaw in the fridge 10–15 minutes for best scoopability. For a dairy-light option, substitute whole milk with evaporated skim milk and use half-and-half in place of heavy cream.