2 cups whole milk
1 cup half-and-half
12 ounces strawberries, fresh or frozen
4 egg yolks
1 cup sugar

Combine milk and cream in a medium saucepan over medium heat. Bring mixture to a boil for about 4 minutes, then remove from heat. Puree strawberries and stir into milk mixture. Set mixture aside to cool. Whisk egg yolks and sugar together till creamy. Stir cooled strawberry mixture into egg yolk mixture. Cook in the top of a double boiler for 2-3 minutes, then remove from heat and let cool slightly. Pour custard into a bowl, cover with plastic wrap and freeze for 3 hours. Stir gelato vigorously or process in a food processor and return it to the freezer for another 3 hours. Alternatively, an ice cream maker can be used for this step; follow the manufacturer's directions.