First Step: Prepare and puree strawberries: Remove the stems and leaves from the fresh strawberries and rinse thoroughly under cold water. Measure approximately 1 pound (450 g). Place the strawberries into a food processor along with ¾ cup (150 g) of granulated sugar and 2 tablespoons of freshly squeezed lemon juice. Blend until you have a smooth, vibrant puree that captures the fresh flavor of the berries.

Second Step: Combine with milk and sugar: Pour ¾ cup (180 ml) of whole milk into the strawberry puree and blend once more until the mixture is fully combined and smooth. In a saucepan, gently warm ½ cup (120 ml) of heavy whipping cream with the remaining 1 tablespoon of sugar until the sugar dissolves, being careful not to boil the mixture.

Third Step: Whip the heavy cream: Using a wire whisk or electric mixer, whip the heavy cream until it thickens just slightly, resembling a buttermilk consistency with soft peaks. This step is crucial for giving the gelato a light yet creamy texture.

Fourth Step: Fold whipped cream into strawberry base: Gently fold the whipped cream into the strawberry and milk mixture carefully to maintain the aeration, creating a light, luscious base for the gelato. This gentle folding helps yield a creamy and smooth final gelato.

Fifth Step: Chill before freezing: Cover the mixture and refrigerate it for 12 to 24 hours. This chilling period improves the texture and allows the flavors to meld beautifully while reducing the formation of ice crystals during freezing.

Sixth Step: Freeze either with or without an ice cream maker: If using an ice cream or gelato maker, churn the refrigerated mixture following the manufacturer’s instructions until it becomes dense and creamy (usually about 20-30 minutes). Without a machine, pour the mixture into a freezer-safe container and freeze, stirring vigorously every 30 to 60 minutes to break up ice crystals until fully set.

Seventh Step: Final freezing and serving: Transfer the churned gelato to a freezer-safe container and freeze for an additional 2 to 3 hours for firm texture. Before serving, remove from the freezer and let it rest at room temperature for 5 to 10 minutes to soften for easy scooping. Garnish with fresh chopped strawberries or mint for added texture and freshness.