Fresh Strawberry Gelato

This frozen recipe, Fresh Strawberry Gelato, leans on granulated or powdered sugar, cornstarch and whole milk. It makes 6 Servings (Makes 1 quart) and takes about 325 minutes.

• Yield 6 Servings (Makes 1 quart)
• Ready in 325 minutes
• Prep 315 minutes
• Cook 10 minutes

Ingredients

• 3/4 cup granulated or powdered sugar (I've used either with good results)
• 1 tablespoon cornstarch
• 1 cup whole milk
• 3/4 cup heavy whipping cream
• 1/2 teaspoon pure vanilla extract
• 2 1/2 cups sliced very ripe fresh strawberries

Instructions

1. In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the milk and whipping cream.
2. Place the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble and thickens, 5-10 minutes. Remove from the heat and stir in the vanilla.
3. Pour the mixture into a bowl and cool completely (either by pressing plastic wrap directly on the surface and refrigerating or nesting the bowl in a larger bowl filled with ice and stirring until it is cool to the touch).
4. Puree the strawberries in a blender until the mixture is very smooth.
5. Once the gelato base has cooled completely, strain the strawberry mixture through a fine mesh strainer into the creamy mixture. Use a rubber spatula or the back of a large spoon to press the strawberry puree through the strainer so all the pretty strawberry liquid gets strained into the gelato but the seeds are left behind. Stir well.
6. Cover the gelato by pressing plastic wrap directly on the surface. Refrigerate 3 hours or up 24 hours.
7. Process the gelato in your ice cream maker following the manufacturer's instructions.

Let the center settle before you cut it, or the slices will slump.