Gelato Alla Fragola

Strawberry Ice Cream

Lab G

This ice cream is an Italian take on the classic of strawberries and cream. It tastes like a summer’s afternoon, no matter what time of the year you eat it...


  • 1 vanilla pod
  • 450 ml whole milk
  • 220 g caster sugar
  • 350 ml double cream
  • 250 g fresh strawberries


This ice cream uses the base bianca. Cut the vanilla pod in half and scrape out the seeds with the tip of a knife. Put the pod and seeds in a pan with the milk and sugar and heat gently until it reaches 85°C (just before it simmers). Fill a large bowl with ice, set a smaller one inside it to create an ice bath and then pour the sweet milk into this smaller bowl to cool. Discard the vanilla pod.

In a food processor, blend your washed, dried and hulled strawberries to a purée and mix into the completely cool milk mixture. Then whip your double cream to soft peaks and fold it into the milk and strawberries with a balloon whisk to keep the air in.

Pour into the ice cream machine and churn for about 30 minutes, or put it into the freezer for 6–8 hours, stirring with a fork every 30 minutes or so.