Let’s make this smooth and flavorful Strawberry Gelato:

1. Blend Ingredients:

Place the first 6 ingredients – whole milk, light corn syrup, honey, granulated sugar, sea salt, and halved fresh strawberries – in a blender or food processor.

Cover and blend until the mixture is completely smooth and the strawberries are fully pureed.

2. Add Cream and Lemon Juice:

While the blender is running on low speed (or pulse gently if needed), gradually add the heavy whipping cream. Blend just until combined. Do not over-blend at this stage.

Remove the mixture from the blender to a bowl.

Stir in the fresh lemon juice.

3. Chill the Base Thoroughly:

Cover the bowl containing the gelato base.

Refrigerate until the mixture is very cold, at least 4 hours, or preferably overnight. This step is critical! A deeply chilled base churns faster and results in a smoother texture with smaller ice crystals.

4. Churn the Gelato:

Pour the thoroughly chilled strawberry mixture into the freezer bowl (cylinder) of your ice cream maker. Fill it no more than two-thirds full, as the mixture will expand slightly during churning.

Freeze (churn) according to the manufacturer’s directions for your specific machine. It will likely take 20-35 minutes, resulting in a consistency similar to thick soft-serve ice cream. (Refrigerate any remaining mixture until ready to freeze in a second batch if necessary).

5. Harden the Gelato:

Transfer the churned gelato to freezer-safe containers, allowing a little headspace (about ½ inch) for expansion. Press plastic wrap directly onto the surface to prevent ice crystals, then cover tightly with a lid.

Freeze until firm, usually 3-4 hours, before serving.

6. Serve:

For the best texture, let the gelato sit at room temperature for 5-10 minutes before scooping. Use a gelato spade or a sturdy ice cream scoop. Enjoy your homemade Strawberry Gelato