I have been making this strawberry gelato recipe every year now and love it. The key is to use the ripest strawberries you can find, preferably freshly picked. This year I tried a coconut milk version and was very pleased! Coconut milk ice cream is a little icier than regular ice cream, but just let it sit out a little before scooping it.
Strawberry Ice Cream with Coconut Milk
1/2 cup sugar
1 tablespoon cornstarch
1 can full-fat coconut milk
2 1/4 cups sliced hulled strawberries (or 2 cups pureed strawberries)
Stir sugar and cornstarch in heavy medium saucepan. Whisk in coconut milk. Whisk over medium heat until sugar is completely dissolved. Pour into bowl. Cool over ice, stirring occasionally.
Puree strawberries in processor. Stir into ice cream base. Chill for a few hours. Process in ice cream maker according to manufacturer’s instructions. Transfer to container. Cover; freeze until firm, at least 3 hours.