Strawberry Gelato Recipe

Ingredients
2 cups whole milk
2 tablespoons light corn syrup
1 tablespoon honey
3/4 cup sugar
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1/2 teaspoon sea salt
2-1/2 cups fresh strawberries (about 12 ounces), halved
1/2 cup heavy whipping cream
1 teaspoon lemon juice

Directions
Place first 6 ingredients in a blender; cover and blend. While blending, gradually add cream, blending just until combined. Remove to a bowl; stir in lemon juice. Refrigerate, covered, until cold, about 4 hours.
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Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 3-4 hours.

Test Kitchen tips
This recipe makes 4-3/4 cups of strawberry mixture before freezing and yields about 6 cups after freezing. If you have a 1-quart ice cream maker, you will probably need to make the gelato in two batches. Be sure to follow your manufacturer's instruction manual.
Corn syrup and honey contribute to the smoothness of this frozen treat by preventing the formation of ice crystals.
Fresh raspberries or blackberries can be substituted for the strawberries. If your berries are tart, you may want to add a touch more sugar or honey.

Nutrition Facts
1/2 cup: 160 calories, 6g fat (4g saturated fat), 18mg cholesterol, 124mg sodium, 26g carbohydrate (25g sugars, 1g fiber), 2g protein.