Let’s create some authentic Strawberry Gelato at home! Remember to have your ice cream maker’s freezer bowl fully frozen before you begin.

Make the Gelato Base: In your blender, combine the first six ingredients: 2 cups whole milk, 2 tablespoons light corn syrup, 1 tablespoon honey, 3/4 cup sugar, 1/2 teaspoon sea salt, and the 2 1/2 cups halved fresh strawberries. Secure the lid tightly.

Blend these ingredients together until the mixture is completely smooth and the strawberries are fully pureed. This may take a minute or two depending on your blender’s power.

While the blender is still running on a low speed (or pulse briefly), gradually pour in the 1/2 cup of cold heavy whipping cream. Blend just until the cream is combined – usually only a few seconds. Avoid over-blending at this stage, as you don’t want to whip the cream significantly.

Pour the blended mixture into a large bowl. Stir in the 1 teaspoon of fresh lemon juice.

Chill the Base: Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the liquid if possible to prevent a skin from forming. Refrigerate the gelato base until it is thoroughly cold, ideally for at least 4 hours, or even better, overnight. A very cold base churns faster and results in a smoother texture.

Churn the Gelato: Once the base is completely chilled, pour it into the frozen canister of your ice cream maker. Ensure you don’t fill the canister more than two-thirds full, as the gelato will expand slightly during churning (though less than ice cream).

Churn the mixture according to your ice cream maker’s manufacturer’s directions. This usually takes 20-30 minutes. The gelato should reach the consistency of thick, soft-serve ice cream. If you have leftover base mixture that didn’t fit, keep it refrigerated until the first batch is done churning and transferred.

Freeze (Ripen): Immediately transfer the freshly churned soft gelato to airtight freezer containers. Press plastic wrap directly onto the surface before sealing the container tightly. Allow about half an inch of headspace for any slight expansion.

Freeze the gelato in your freezer for at least 3 to 4 hours, or until it is firm enough to scoop easily. This “ripening” period allows the flavors to meld and the texture to firm up properly.

Serve: Let the gelato sit at room temperature for 5-10 minutes before scooping to allow it to soften slightly for the best texture and easier scooping. Enjoy your homemade Strawberry Gelato