There comes a time of year, usually right before summer. I start to feel restless and inconsolable. I have to bid goodbye to a lot of my graduating students and often a few peers too. I suck at goodbyes and I'd rather just pat them on the back, say "see ya" and drive off into the sunset. But people are not like that, they like to give me long hugs that make me want to drip from the eyes. This time of year, can trigger desires to feed the "emptiness." So sometimes a little comfort food can really go a long way. If you know this is something you need, make a plan. Don't go buck wild, make sure the thing you consume is really worth it. That it is high quality and worthy of a cheat. What better way to cheat, then to make your own ice cream. It's really therapeutic and to me, cool as hell. But I grew up in "everything taste good from Costco" household..therefore anything homemade to me is cooler then hell.

Gelato is not the same as ice cream. While its made with some of the same ingredients, the concentration of the flavor is much more dense. Gelato has a lower butter fat content but higher sugar content then American ice cream. In yellow custard based gelato egg is used to give it that silky pudding-like texture.

When I lived in Europe Gelato was pretty much a food group. I've searched far and wide for something in the States to satisfy my taste buds but nothing compares to a scoop from Italy and eating it on the Spanish steps. -move aside froyo movement. I'm going back to the stuff kings ate.

Summer Strawberry Gelato

By MARTHA ROSE SHULMAN

I’m calling this “winter” strawberry gelato only because I’m making it with frozen organic strawberries. You can use sweet, fresh strawberries when they’re in season. The recipe is inspired by Sherry Yard, a pastry chef who taught me that you can make perfectly wonderful ice cream with no cream and no eggs. I make this one with 2 percent milk, but you could use whole milk. If you’re thinking of using skim milk, substitute water and make sorbet.

1 1-pound bag frozen strawberries; or 1 pound ripe, sweet strawberries, hulled

1/2 cup sugar, preferably organic fair-trade sugar

1/4 cup water

2 cups milk (2 percent or whole), Raw cows milk is great if you can get your hands on some

2 teaspoons fresh lemon juice

Pinch of salt

1. Place a 1-quart container and one smaller container — for any extra gelato — in the freezer. Combine the strawberries, sugar and water in a medium saucepan, and bring to a simmer. Simmer until the strawberries thaw and become very soft, about 15 minutes. Remove from the heat, and transfer half the mixture to a blender. Since the mixture is hot, just cover the top of the blender jar with a dish towel pulled down tight. Blend until smooth, and then add half the milk. Blend again until smooth. Repeat with the remaining strawberries and milk. Transfer to a bowl, and chill in the refrigerator.

2. Stir in the lemon juice and salt, and transfer to the container of an ice cream maker. Freeze according to the manufacturer’s directions. Scrape into the chilled container, and return to the freezer for at least two hours before serving. If frozen solid, allow to soften in the refrigerator for 20 to 30 minutes before serving.

Yield: Just under five cups, serving six to eight.

Advance preparation: This will keep for a couple of weeks in the freezer. The strawberry base can be made up to a day before you make the gelato.

Nutritional information per serving (six servings): 135 calories; 1 gram saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 7 milligrams cholesterol; 28 grams carbohydrates; 2 grams dietary fiber; 44 milligrams sodium; 3 grams protein

Nutritional information per serving (eight servings): 101 calories; 1 gram saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 5 milligrams cholesterol; 21 grams carbohydrates; 1 gram dietary fiber; 33 milligrams sodium; 2 grams protein

Martha Rose Shulman is the author of "The Very Best of Recipes for Health."