I love gelato.

In general I love food, and I love to make food. Pinterest is heaven, and I have recently found a recipe for strawberry gelato that inspired me to write about gelato.

The most difficult part of this recipe is straining the seeds from the strawberry puree, mainly because I don't have the patience.

If some of you are not familiar with gelato and wonder why it is different from ice cream, then I look forward to enlightening you.

Originating in Sicily, gelato is the Italian's spin on ice cream. While gelato is lower in fat, it will have more sugar than regular ice cream. I enjoy the simplicity of these recipes because they usually just have a milk, cream and sugar base. Then you flavor the base with a fruit or nut puree. The texture of gelato is also very distinguishing from other frozen dairy. The final product will be much denser, and you can taste the cream and fruit much more, in my opinion.

You can easily make gelato with non-dairy products such as coconut or almond milk. I personally cannot vouch for these variations because I enjoy my gelato with a lot of lactose.

Now join me on my gelato making journey.

First I make sure I have all and enough of my ingredients. I organize them into the groups that they will be combined and jump into the creation.

After cutting the tops of the strawberries off, I throw them into a food processor and blend until they are a liquid. I don't think you could process them too much, making them more liquid-y would probably make them easier to strain.

Next onto the cream base. After whisking the sugar and cornstarch, and then the cream and milk, the recipe asks for some heating. This makes the mixture thicker because of some denaturing and chemistry that I try not to think about when I am cooking. After the mixture thickens, remember to add the vanilla extract. The recipe also asks for the whisking to continue while you are heating the cream base. I have found through experience that if a recipe asks you to whisk it is probably important to do so.

Set the cream base aside to cool completely. Next try your patience by staring the seed. By straining the seeds you create an uninterrupted smooth texture in your gelato. This will take some time, so I cleaned dishes while I waited.

Once your seeds have been strained and the cream base cooled, combine the two and pop them into an ice cream maker.

Soon you too can enjoy some delicious, homemade gelato!