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Sometimes, nothing beats the summer heat better than a bowl of cold, creamy gelato. Italian for "ice cream," gelato is almost like standard ice cream, but because it doesn't contain as much air, has a more dense and creamy texture. Best of all? It's simple to make at home.

Unlike other frozen desserts, gelato doesn't call for any special equipment. All you need are a couple of bowls, a whisk, a blender and a little arm power.

RECIPES: 5 quick gelato recipes

For fresh strawberry gelato, have ready some cleaned berries, a little sugar, water, ice and rock salt. In a blender, combine the strawberries, sugar and water. Blend the ingredients until smooth.

Place the strawberry mixture in a small metal bowl over a larger bowl containing the ice and salt and whip with a hand whisk for about 10 minutes to lighten the texture to a thick, slushy consistency.

Freeze the gelato base for about 1 1/2 hours before serving. Check out the video above for a quick demonstration, then try it at home!

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an e-mail at noelle.carter@latimes.com.

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PHOTOS: 5 quick gelato recipes

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