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Strawberry Gelato

Strawberry gelato made with fresh strawberries, a cooked custard base, and an ice-cream-churning method for a dense, silkier gelato texture than American ice cream. This Italian strawberry gelato delivers a vivid pink-red color and concentrated, bright strawberry flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing 4 hours
Total Time 7 hours 55 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Gelato Base
  • 2 cup fresh strawberries, hulled Use ripe berries for the deepest flavor.
  • 0.75 cup granulated sugar Divide: 1/4 cup for blending and 1/2 cup for the custard.
  • 1 tbsp lemon juice Adds brightness to the strawberry puree.
  • 2 cup whole milk Forms the custard base.
  • 0.5 cup heavy cream Adds richness while keeping a gelato-like texture.
  • 3 egg yolks Thickens the custard when cooked.
  • 1 tbsp cornstarch Helps the custard thicken to a pudding-like consistency.
  • 1 tsp vanilla extract Stirs in at the end for warm, rounded flavor.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the strawberry puree
  1. Blend the hulled strawberries with 1/4 cup sugar and the lemon juice until smooth, then strain to remove seeds and set aside.
  2. Set the strained strawberry puree aside so it’s ready to fold into the custard later.
Cook the custard
  1. In a saucepan, heat the whole milk and heavy cream together until steaming.
  2. In a bowl, whisk the egg yolks, remaining 1/2 cup sugar, and cornstarch until smooth.
  3. Slowly whisk the hot milk mixture into the yolk mixture to temper it, then return everything to the saucepan.
  4. Cook over medium heat, stirring constantly, until thickened like a pudding—about 5 minutes.
Chill and churn
  1. Remove from the heat and stir in the strawberry puree and vanilla extract.
  2. Cool the mixture completely over an ice bath, then refrigerate at least 4 hours.
  3. Churn in an ice cream maker on the lowest setting for a dense, gelato-style texture.
  4. Serve soft immediately, or freeze 1–2 hours to firm up before serving.

Notes

For the smoothest texture, strain the strawberry mixture well to remove seeds, and whisk the hot dairy in slowly to avoid scrambling the yolks. Store in the refrigerator up to 3 days for best scoopability; freeze up to 2 months in an airtight container. To keep it closer to traditional gelato richness, avoid reducing the cream too much—if you want a lighter version, use low-fat milk but keep the chilling time the same.