Put the chopped strawberries in a bowl and add the sugar, honey, lemon juice and salt. Mix well and refrigerate this for about 30 minutes.

In the meanwhile, boil the all the milk except half a cup. Once it starts boiling, turn the heat down to medium. To the half cup of cold milk, add the custard powder/ cornstarch and mix well to dissolve it. Add this to the boiling milk and keep stirring till the milk thickens to a custard consistency. Take off the heat and allow to cool to room temperature, while stirring the custard frequently to prevent a skin from forming.

Take the strawberry mixture out and puree it. Add the vanilla extract and the milk custard and blend well. Pour into a plastic or metal bowl, cover it and freeze.

Then follow Angela's advice to me which was to pour the mixture into a plastic freezer box , cover the surface with clingfilm, put a lid on and freeze. Thereafter re-mix with a fork every 30 minutes until it reaches the right consistency. The ice cream should be eaten within 3 weeks; before serving, remove it to the main body of the refrigerator for 20 minutes to soften.

When you think the Gelato has almost reached the right texture, then melt your chocolate oil together over hot water. Let it cool slightly and then quickly drizzle a little over the surface of the Gelato. It should set on contact and then you need to quickly stir the chocolate into the Gelato, breaking up any long strands of chocolate into small pieces. Keep repeating until the chocolate is used up. You may need to pop the Gelato back in the freezer during this process if it starts to melt.

You can drizzle the melted chocolate using a food processor if you have one. Once the Gelato is the right consistency and almost ready, put it in the food processor bowl. Run on the slowest speed and drizzle the melted chocolate in thin streams. Stop the processor immediately, before the chocolate gets ground up.

It is important to drizzle the chocolate in a thin stream and this can be done using a fork. That would give you the perfect texture. I'm afraid my drizzling technique left a lot to be desired, and I did get a few slightly larger pieces of chocolate in my Gelato but we enjoyed it all the same.