Go Back

Strawberry Gelato

Strawberry gelato with intensely flavored, vivid pink-red color made from fresh strawberries, strained for a seed-free texture. This Italian strawberry gelato recipe cooks a thick custard pudding base, then churns for a denser, silkier gelato-style mouthfeel than American ice cream.
Print Recipe Pin Recipe
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: 430
Ingredients Equipment Method Notes

Ingredients
  

Fresh strawberry base
  • 2 cups fresh strawberries Hulled.
  • 0.75 cup granulated sugar Divided (use 1/4 cup for blending; remaining 1/2 cup for custard).
  • 1 tbsp lemon juice For brightness.
Gelato custard
  • 2 cups whole milk Heated until steaming.
  • 0.5 cup heavy cream Heated with milk.
  • 3 egg yolks For thickening and custard body.
  • 1 tbsp cornstarch Whisk in with yolks.
  • 1 tsp vanilla extract Stir in off heat.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the strawberry puree
  1. Blend the fresh strawberries with 1/4 cup granulated sugar and the lemon juice until completely smooth, then strain to remove seeds and set aside.
  2. Reserve the strained strawberry puree at room temperature while you cook the custard.
Cook the custard base
  1. Heat the whole milk and heavy cream together in a saucepan over medium heat until steaming, not boiling, about 3 to 5 minutes.
  2. In a bowl, whisk the egg yolks, remaining 1/2 cup granulated sugar, and cornstarch until smooth and uniform, then slowly whisk in a small stream of the hot milk to temper.
  3. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened like a pudding, about 5 minutes.
  4. Remove from the heat and stir in the strawberry puree and vanilla extract until silky and evenly pink.
Chill and churn
  1. Cool the mixture completely over an ice bath, stirring occasionally to help it cool evenly.
  2. Refrigerate for at least 4 hours to fully chill before churning.
  3. Churn in an ice cream maker on the lowest setting until dense and gelato-style, then serve soft immediately or freeze for 1 to 2 hours for a firmer texture.

Notes

For the silkiest texture, strain the strawberry puree thoroughly to remove seeds and cool the custard quickly in the ice bath before refrigerating. Store covered in the refrigerator for up to 2 days before churning; once churned, freeze in a sealed container for up to 2 weeks. Freezing is yes. For a dairy-light option, use lactose-free milk and cream to reduce lactose without changing the method.