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“It’s the perfect summer treat,” says Tyler Malek, the founder of Salt & Straw and author of the cookbook American’s Most Iconic Ice Creams. “This recipe is a simple one to start with if you’re new to making ice cream. It doesn’t mute flavors, so it’s a great base for any juicy fruits like blackberries, peaches or whatever inspires you.”

Serves: 4
Active time: 25 minutes
Total time: 13 hours (includes chilling and freezing)

1/2 cup nonfat dry milk powder
1/4 tsp. xanthan gum *
2/3 cup plus 1/4 cup granulated sugar, divided
2 cups whole milk
1/4 cup light corn syrup
1/4 cup heavy whipping cream, very cold
1 pt. fresh strawberries, hulled and cut into 1/2-in. pieces (about 1 1/2 cups)
2 Tbsp. fresh lime juice (from 1 lime)
1/8 tsp. kosher salt

1. Stir together milk powder, xanthan gum and 2/3 cup of the sugar in a small bowl. Stir together milk and corn syrup in a medium saucepan.

2. Add sugar mixture to milk mixture in saucepan, and immediately whisk vigorously until smooth. Place over medium head; cook, stirring often, just until sugar is fully dissolved, about 3 minutes, reducing heat, if necessary, to prevent mixture from simmering. Remove from heat, and stir in cream until fully combined.

3. Transfer to an airtight container, and refrigerate until well chilled, at least 6 hours or up to 24 hours. Stir well before using.

4. Stir together strawberries, lime juice, salt and 1/4 cup sugar in a medium bowl. Toss well, and let sit until juicy, about 15 minutes.

5. Pour gelato base into bowl with strawberries. Using an immersion blender (or transfer to a regular blender), process until mostly smooth, about 30 seconds.

6. Pour mixture into an ice-cream maker, and turn on machine. Churn just until gelato is the texture of a slushie, 20 to 30 minutes, depending on machine. Transfer to freezer-safe containers, and freeze until firm, at least 6 hours or up to 3 months.

* Quick Tip! Xanthan gum ($14, walmart.com) is used in homemade ice-cream recipes to help create a smooth, creamy texture and to prevent ice crystals from forming.