Ingredients
Equipment
Method
- In a medium bowl, combine the hulled and quartered strawberries with the fresh lemon juice and a pinch of salt. Gently mash the strawberries with a fork or potato masher to release their juices and create a chunky purée. Let this mixture sit for at least 15–20 minutes at room temperature to allow the flavors to meld and the strawberries to soften.2 cups fresh strawberries, 1 tablespoon fresh lemon juice, 1 pinch salt
- While the strawberries are macerating, prepare the gelato base. In a medium saucepan, whisk together the whole milk, heavy cream, and granulated sugar. Heat this mixture over medium heat, stirring occasionally, until it’s warm and the sugar has dissolved completely. Do not let it boil.1 cup whole milk, 1/2 cup heavy cream, 3/4 cup granulated sugar
- In a separate small bowl, whisk the egg yolks until they are smooth and pale yellow. Slowly ladle about half a cup of the warm milk mixture into the egg yolks, whisking constantly. This process, called tempering, gently heats the egg yolks without scrambling them.2 large egg yolks
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. This usually takes about 6–8 minutes. Do not let the mixture boil, as this will cause the eggs to scramble.
- Remove the custard base from the heat. Strain the base through a fine-mesh sieve into a clean bowl to remove any potential bits of cooked egg. This step ensures a silky-smooth texture for your gelato. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Once the custard base is completely chilled, process the macerated strawberries (and their juices) in a blender or food processor until smooth. If you prefer a smoother gelato, you can strain the strawberry purée through a sieve at this point to remove any seeds, though many prefer the texture they add.2 cups fresh strawberries
- Add the thoroughly chilled custard base to the bowl containing the strawberry purée. Stir to combine. Pour this mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. This typically takes 20–30 minutes.
- Transfer the churned gelato to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface of the gelato to prevent ice crystals from forming. Freeze for at least an additional 2–4 hours, or until firm.
Notes
To store your Authentic Strawberry Gelato, transfer any leftovers to an airtight freezer-safe container. For the best texture and flavor, press a piece of parchment paper or plastic wrap directly onto the surface of the gelato before sealing the container to minimize ice crystal formation. This will help keep your gelato fresh for up to 2 weeks. While gelato is best enjoyed directly from the freezer without reheating, if it becomes too hard, simply let it sit at room temperature for 5–10 minutes before scooping. Avoid microwaving gelato, as this will melt it into a liquid.
