Local Gelato Recipe

Prepare custard base

In a medium saucepan, combine the whole milk, cream, and half of the sugar (1/6 cup). Heat over medium heat until just steaming, but not boiling.

In a separate bowl, whisk together the egg yolks, remaining sugar (1/6 cup), and a pinch of salt until pale and thick.

Slowly temper the egg yolks by whisking in a ladle of the hot milk mixture, then pour the tempered yolks back into the saucepan with the rest of the milk.

Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (around 170–175°F). Do not boil.

Remove from heat, strain through a fine mesh sieve into a clean bowl, and let cool to room temperature. Chill in the refrigerator for at least 4 hours or overnight.

Preheat oven to 375°F (190°C). Toss halved strawberries with sugar and roast on a baking sheet for 20–25 minutes, or until soft and syrupy.

Let the strawberries cool slightly, then transfer to a blender. Add lemon juice and puree until smooth. Strain if desired for a smoother texture. Chill thoroughly.

Fold the strawberry puree into half of the chilled gelato base. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze until firm.

In a small saucepan, combine 1/2 cup of the milk and the dried lavender. Heat to a simmer, then remove from heat and let steep for 10–15 minutes. Strain to remove lavender.

Stir the lavender-infused milk and honey into the remaining gelato base. Chill if necessary to ensure it's cold before churning.

Churn in an ice cream maker according to the manufacturer’s instructions. Freeze until firm.