Milk, sugar, cream and egg whites: Place a pot with a milk over medium low heat, add sugar. Stir gently until sugar is completely dissolved. Turn off the heat. Milk should NOT be boiling!

Separate egg yolks from the egg whites. We’ll be using egg whites only.

Beat heavy cream with egg whites. Add the mixture to the milk.

Turn on the stove top on low and continuously stirring bring the mixture to 181F. Again, do NOT boil! We’re bringing the milk, cream and egg white mix to 181F to pasteurize egg whites.

If you are using pasteurized egg whites you can skip this step completely.

TIP: If you don’t have a food thermometer here’s how you know it’s time. Touch the milk with the inside of your wrist, it should be really hot but not burning. And once you see the steam rising from the milk, quickly pour it into a large cold bowl and let cool down until room temperature.

Strawberries: In the meantime, wash and pat-dry strawberries with a paper towel. Cut them in pieces and process with a blender until smooth and creamy sauce.

Mixing and freezing): Stir the strawberry sauce into the milk. Pour your “soon to be” gelato into a shallow but large enough container and place it in the freezer for 40 minutes.

Past 40 minutes pull out your gelato from the freezer and break the ice or the crust that has formed on the surface. Mash everything well with a fork.

Place container in the freezer for another 40 minutes. Repeat the process.

After the 3rd round, remove gelato from the container and blend it with a blender or food processor. It should get that creamy and velvety ice cream texture we love. Level it nicely in the container again.

Place in the freezer until it’s time to enjoy your strawberry ice cream treat!