Strawberries & Cream Gelato

1. In a 4-quart saucepan, combine milk and half of sugar. Set over high heat and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.

2. Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.

3. When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.

4. Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan.

5. With a wooden spoon, continue stirring until mixture registers 165°F to 180°F on an instant-read thermometer, about 2 minutes. Do not heat above 180°F, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you’ve got the right consistency.)

6. Pour into a clean, airtight container and refrigerate for 12 to 24 hours before using.

7. Use base within 3 to 5 days.

Strawberries

12 to 14 strawberries

1 tablespoon granulated sugar

Juice of 1/2 lemon

1. In blender or food processor, puree strawberries, sugar, and lemon juice. Strain through a fine-mesh sieve into gelato base. Mix well.

2. Process in an ice cream maker according to manufacturer’s instructions.

3. Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.

Sandwich between freshly baked, cooled Snickerdoodles.