If possible, use fresh, very ripe strawberries in season for this recipe. Failing that, individually quick-frozen strawberries will have more flavor than the underripe, out-of-season fruit.
Prepare the basic mixture and cool to room temperature. While the mixture is cooling, rinse, hull, and puree the strawberries in a blender. Measure
Pack the gelato in a cold container, press plastic wrap against the surface, and cover the container with a lid. Store in the freezer. Serve the gelato on the day it is prepared for best texture.
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