Here is the original blog posting by Lindsay Weiss:
And here is my adaptation from that recipe:
3/4 cup sugar
1 tablespoon cornstarch
1 cup vanilla coconut milk
3/4 cup French Vanilla Coconut Milk creamer
2 1/4 cups ripe sliced, hulled strawberries
1 tablespoon lemon juice (we used lime because Trenton is allergic to lemon)
Combine sugar and cornstarch in medium saucepan. Whisk in milk and creamer and place over medium heat until mixture thickens and begins to bubble, about 5 minutes. Pour into a bowl; place bowl over ice to cool. Stir mixture occasionally.
Puree strawberries in a blender or food processor. Fold pureed mixture into cooled gelato base and stir in lemon juice. Refrigerate 3 hours (up to overnight). Freeze in an electric ice-cream maker according to manufacturer’s instructions (about 20 minutes for mine). Transfer to a covered container and freeze until desired firmness.
This tastes JUST like regular gelato. It is very important to use the French Vanilla Coconut creamer - it really adds that creamy flavor and does NOT taste like coconut.