This strawberry gelato brings the fresh, authentic taste of Italy with a perfectly balanced sweet-tart flavor and that signature creamy gelato texture — denser and lower in fat than regular ice cream. Its pretty pink color and fragrant strawberry aroma make this dessert a summer favorite. Perfect as a refreshing dessert that never feels too heavy.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 400 ml whole milk
- 150 ml heavy cream
- 120 grams granulated sugar
- 2 tbsp skim milk powder
- 3 egg yolks
- 300 grams fresh strawberries, washed and cut
- 1 tbsp lemon juice
- 1/4 tsp fine salt
- 1 tsp cornstarch (optional, for a more stable texture)
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👩🍳 Instructions
- 1 Blend the fresh strawberries with the lemon juice until smooth to make a puree, then set aside in the fridge.
- 2 In a saucepan, combine the whole milk, skim milk powder, and half of the sugar. Heat over low heat, stirring, until warm and the sugar dissolves — do not let it boil.
- 3 In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly fluffy.
- 4 Gradually pour the warm milk into the egg yolk mixture, whisking constantly and quickly so the eggs don't curdle (this is the tempering process).
- 5 Pour the entire mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
- 6 If using cornstarch, dissolve it in a little water, then stir it into the mixture to help thicken it further.
- 7 Remove from the heat, add the salt, strain the mixture to ensure a smooth texture, then let it cool to room temperature.
- 8 Stir the heavy cream and strawberry puree into the cooled custard mixture until well combined.
- 9 Cover the container and refrigerate for at least 4 hours, or overnight, until completely chilled.
- 10 Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20-25 minutes) until it reaches a soft-serve consistency.
- 11 Transfer the gelato to an airtight container, smooth out the surface, then freeze for at least 4 hours before serving so it firms up further.
- 12 Serve the gelato in a bowl or cone, garnished with fresh strawberry pieces if desired.
💡 Tips
• Choose strawberries that are fully ripe and sweet so the gelato has the best flavor without needing extra sugar.
• If you don't have an ice cream maker, pour the mixture into a shallow container and freeze, stirring with a fork every 30 minutes for 3-4 hours to break up the ice crystals.
• The egg tempering process must be done slowly so the eggs don't cook and curdle — this is the key to a smooth gelato texture.
• Store the gelato in an airtight container and press plastic wrap directly onto the surface before sealing to prevent ice crystals from forming.
📊 Nutrition Facts / serving
210
Calories (kcal)
4 g
Protein
12 g
Fat
22 g
Carbs
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