1.  In a sauce pan over low to medium heat, whisk together the sugar, milk and heavy cream. Continue whisking the mixture over low heat until all ingredients are well combined and the sugar has dissolved - about 2 - 5 minutes.

2.  Remove the pan from the heat and pour the mix into a bowl to cool to room temperature.

3.  Once cooled, cover the bowl and place it in the refrigerator for at least 6 - 8 hours to chill overnight.

 

 

 

4.  When you are ready the make the gelato, assemble your ice cream maker according to the manufacturer's instructions.

5.  Add the lemon juice and the strawberries into a food processor (or a bowl if using a stick blender), and puree the ingredients to a fine pulp.

6.  Pour the pureed strawberries through a fine mesh strainer and into the chilled milk, cream and sugar mixture. Strain the strawberry puree thoroughly and then, using a spatula, fold the strawberry puree into the milk mixture until the gelato base is uniform in color.

7.  Pour this gelato base into your ice cream maker and process it according to the manufacturer's instructions.

8.  When the gelato is finished, remove it from the ice cream maker and place it into a sealable container.

9.  Place the gelato into the freezer for at least 2 hours prior to serving.

Notes

If you do not have an ice cream maker, once the pureed strawberries are strained into the chilled cream and sugar mixture, using a spatula, fold the ingredients thoroughly until the mixture is uniform in color. Then place the gelato into a sealable container and into the freezer. After 45 minutes, remove the container from the freezer and mix the gelato with a heavy spoon or spatula. Continue mixing and freezing every 45 minutes until you reach your desired consistency. Then let the gelato set in the freezer for at least 2 hours prior to serving.