Recipe: Strawberry gelato (milk-based)

Fresh and creamy.
(Glenn Koenig / Los Angeles Times)

Strawberry gelato (milk-based)

Total time: 25 minutes, plus cooling time and 11/2 hours freezing time

Servings: 8 (Makes about 1 quart gelato)

1 1/2 cups milk

2 tablespoons skim milk powder

1/4 cup heavy cream

1 3/4 cups sugar, divided

2 to 3 cups cleaned strawberries (fresh or frozen)

1 1/2 pounds ice

1 pound rock salt

1. Prepare the milk base: In a medium saucepan, combine the milk, milk powder, heavy cream and 1 cup sugar. Heat the mixture over medium heat, stirring occasionally, until it comes to a strong simmer, about 7 to 8 minutes. Remove from heat and set aside for 3 hours, up to 2 days refrigerated.

2. In a blender, combine the cooled milk base with the strawberries and remaining three-fourths cup sugar. Blend the ingredients until smooth.

3. 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, or to desired consistency.

4. Freeze the gelato base for about 11/2 hours before serving.

Each serving: 243 calories; 2 grams protein; 51 grams carbohydrates; 1 gram fiber; 4 grams fat; 3 grams saturated fat; 15 mg. cholesterol; 49 grams sugar; 48 mg. sodium.