Sumptuous Strawberry Gelato

1. Mix Dry Milk Powder and Sugar

Start by whisking together the nonfat dry milk powder and 2 tablespoons of sugar in a small bowl. This helps integrate the dry milk powder smoothly into the mixture later on.

2. Combine Milk Mixture

Next, combine the milk, heavy cream, and the dry milk mixture in a large heavy-bottomed saucepan. Stir this over medium heat until the mixture starts to steam, ensuring the sugar dissolves uniformly.

3. Whisk Egg Yolks and Sugar

While the milk mixture is heating, whisk the egg yolks and another 2 tablespoons of sugar in a medium heatproof bowl until they are well combined.

4. Temper Egg Yolks

Once the milk mixture is steaming, gradually whisk about 1 cup of the hot liquid into the egg yolks to temper them. This step is crucial to prevent the yolks from curdling. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Stir in the sweetened condensed milk, mixing thoroughly.

5. Cook Custard

Cook this custard over medium heat, stirring constantly with a heatproof spatula or wooden spoon until it reaches 185°F. This ensures the custard thickens properly without curdling. You’ll know it’s ready when it coats the back of the spoon. Strain the custard into a heatproof bowl to remove any lumps and chill it over an ice bath, stirring occasionally until it cools. Cover and refrigerate the custard for at least 6 hours, preferably overnight, to deepen the flavors.

6. Macerate Strawberries

While the custard chills, prepare the strawberries by combining them with ¼ cup of sugar and ¼ teaspoon of salt in a medium bowl. Cover and refrigerate this mixture for about 45 minutes. This allows the strawberries to macerate, intensifying their sweetness and flavor.

7. Blend and Freeze

After 45 minutes, drain the strawberries and add them to the chilled custard. Blend the mixture using an immersion blender or regular blender until smooth. Pour the strawberry custard mixture into your ice cream maker and freeze according to the manufacturer’s instructions. Once churned, pack the gelato into a freezer container and freeze for at least 3 hours to firm up.