. Place a small saucepan over medium heat. Add the milk and heat until warm. Stir to keep milk from scalding.

In a small bowl, whisk together egg yolks and sugar until smooth. Temper the eggs with warm milk by slowly adding milk one ladle at a time. Whisking in between. (See my video for instructions on tempering egg yolks.) Pour this custard back into the warm milk and place over low heat.

Cook your custard mixture, stirring frequently with a wooden spoon, for 6-8 minutes or until custard coats the back of the spoon.

Pour the mixture through a fine mesh strainer into a clean bowl. And allow to cool to room temperature. You can place this bowl into a bowl of ice to speed this process. Add vanilla and salt. Stir well.

Once custard has cooled to room temperature cover and place in refrigerator at least 4 hours or overnight.

When your custard is cooled completely whip your heavy cream until you have stiff peaks. Then gently fold in your custard base.

Mix together your strawberry puree and sugar. Then fold into your whipped cream/custard mixture.

Pour your gelato into a freezer safe container and freeze. After an hour whip your gelato to break up ice crystals. Do this 2-3 times until it thickens up.

Allow 4-5 hours for complete freezing.