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Strawberry Gelato

Strawberry gelato with vivid pink-red color and intensely concentrated fresh strawberry flavor, made with a cooked custard for a dense, silkier texture. This Italian strawberry gelato method includes straining the puree, tempering with hot milk, and chilling before churning for a classic gelato consistency.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

Strawberry base
  • 2 cup fresh strawberries Use hulled berries for a smooth puree.
  • 0.25 cup granulated sugar Divided—reserve remaining sugar for custard.
  • 1 tbsp lemon juice Brightens flavor and helps set the strawberry color.
Custard
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 3 egg yolks
  • 0.5 cup granulated sugar Divided—used in the yolk mixture.
  • 1 tbsp cornstarch Thickens like a pudding for gelato density.
  • 1 tsp vanilla extract

Equipment

  • 1 ice cream maker
  • 1 saucepan
  • 1 ice bath

Method
 

Blend and strain strawberries
  1. Blend the fresh strawberries with 1/4 cup sugar and the lemon juice until smooth, then strain to remove seeds and set the puree aside.
  2. Set the strained strawberry puree aside while you prepare the custard so it stays vivid and ready to fold in.
Make the cooked custard
  1. Heat the whole milk and heavy cream together in a saucepan until steaming, then reduce heat to maintain gentle steam.
  2. Whisk the egg yolks, remaining 1/2 cup sugar, and cornstarch until smooth with no lumps.
  3. Slowly whisk the hot milk mixture into the egg 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 with a glossy, spoon-coating texture.
  5. Remove from the heat and stir in the strawberry puree and vanilla extract until evenly pink-red.
Chill, churn, and finish
  1. Cool the mixture completely over an ice bath, stirring occasionally to prevent a film from forming.
  2. Refrigerate at least 4 hours to fully chill the base before churning.
  3. Churn in an ice cream maker on the lowest setting for a dense, gelato-style texture.
  4. Serve soft right away, or freeze 1-2 hours until firm enough to scoop.

Notes

Pro tip: strain the strawberry puree so the gelato stays silkier and more intensely flavored without seed texture. Store in the freezer in an airtight container up to 2 weeks; for best scoopability, thaw 5–8 minutes at room temperature before serving. Freezing is recommended after churning—avoid refreezing multiple times. For a dairy-light option, use whole milk and heavy cream alternatives only if they can replace fat content closely, since fat is what helps the dense gelato texture.