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Strawberry Gelato

Strawberry gelato with intensely flavored, vivid pink-red color made with a cooked custard base for a denser, silkier texture than American ice cream. Churned for a classic gelato-style finish using fresh strawberry puree and a cornstarch-stabilized custard.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing 4 hours
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Strawberry base
  • 2 cup fresh strawberries Hulled for blending into a smooth puree.
  • 0.75 cup granulated sugar Divided: 1/4 cup for the strawberry puree and 1/2 cup for the custard.
  • 1 tbsp lemon juice Adds brightness to the strawberry puree.
Custard
  • 2 cup whole milk Heated with heavy cream until steaming.
  • 0.5 cup heavy cream Adds richness for a creamy gelato texture.
  • 3 egg yolks Whisked with sugar and cornstarch to thicken.
  • 1 tbsp cornstarch Stabilizes the custard; cook until pudding-thick.
  • 1 tsp vanilla extract Stir in after cooking for better aroma.

Equipment

  • 1 ice cream maker

Method
 

Strain strawberry puree
  1. Blend the hulled fresh strawberries with 1/4 cup of granulated sugar and the lemon juice until smooth.
  2. Strain the strawberry mixture to remove seeds, then set the puree aside.
Heat dairy
  1. Heat the whole milk and heavy cream together over medium heat until steaming.
Cook custard base
  1. Whisk the egg yolks with the remaining 1/2 cup granulated sugar and the cornstarch until smooth.
  2. Slowly whisk the hot milk into the yolk mixture to temper it.
  3. Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened like a pudding (about 5 minutes).
Combine and chill
  1. Remove the saucepan from the heat and stir in the strained strawberry puree and the vanilla extract.
  2. Cool completely over an ice bath until no longer warm to the touch.
  3. Refrigerate at least 4 hours to fully chill the base.
Churn and finish
  1. Churn the chilled base in an ice cream maker on the lowest setting until it reaches a dense, gelato-style texture.
  2. Serve soft right away, or freeze for 1-2 hours for a firmer scoopable texture.

Notes

Pro tip: Straining the strawberry puree removes seeds for a smoother, more intense fruit flavor and helps the gelato feel denser. Refrigerate any leftover gelato in a covered container up to 3 days; freeze up to 2 months, then let it sit 5 minutes for easier scooping. For a different dietary profile, use lactose-free whole milk and lactose-free heavy cream in the same amounts to keep the texture similar (results may vary).