Strawberry Gelato

1. Prepare Dry Ingredients

In a small bowl, whisk together the nonfat dry milk powder with 2 tablespoons of sugar to create a smooth and creamy gelato texture.

2. Warm Milk Mixture

Combine milk and heavy cream in a large saucepan. Add the dry milk and sugar mixture, stirring occasionally, until it just begins to simmer without boiling.

3. Temper Egg Yolks

Whisk the egg yolks with 2 tablespoons of sugar in a medium bowl. Gradually pour some of the hot milk mixture into the yolks while whisking, then return the mixture to the saucepan.

4. Cook Custard

Add sweetened condensed milk to the saucepan. Cook over low heat, stirring consistently, until the custard reaches 185°F and coats the back of a spoon. Strain through a fine-mesh strainer and cool in an ice bath before refrigerating.

5. Prepare Strawberries

Combine chopped strawberries with the remaining sugar and salt in a medium bowl. Refrigerate to allow the strawberries to release their juices.

6. Blend and Churn

After chilling, drain the strawberries and blend them with the chilled custard. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

7. Freeze Gelato

Transfer the churned gelato to a freezer container and allow it to firm up in the freezer for at least 3 hours before serving.