strawberry gelato makes 4 servings
from Marcella Hazan's Essentials of Classic Italian Cooking, Knopf, 1992.
Copyright © 1992 by Marcella Hazan.

1/2 lb. fresh strawberries
3/4 c. granulated sugar
1/4 cup cold heavy whipping cream

1. Pull off the leaves and stems from the strawberries, and cut the berries in half, unless they are exceptionally small. Wash the berries in cold water.

2. Put the strawberries with all the sugar in the bowl of a food processor, process for a few moments, then add 3/4 cup water and continue to process until liquefied.

3. Whip the cream until it thickens slighly, to the consistency of buttermilk. Put the cream and the pureed strawberries in a bowl, and mix thoroughly.

4. Chill the mixture, then freeze it in an ice cream maker according to the manufacturer's instructions.