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

1/2 lb. fresh strawberries
3/4 c. granulated sugar
pinch of salt
3/4 c. whole milk
1/4 cup cold heavy whipping cream

1. Combine the milk and cream in a saucepan and, over medium heat, warm until it reaches 175 degrees Fahrenheit. Let it cool slightly.

2. Hull the strawberries and cut them in half, unless they are exceptionally small. Wash the berries in cold water.

3. Put the strawberries with all the sugar and salt in the bowl of a food processor, process for a few moments, then add the milk and cream mixture and continue to process until liquefied (at least a minute or two).

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