In a medium sized saucepan, whisk together milk, cream, powdered sugar, and cornstarch.

Place the pan over medium heat and continue to whisk constantly for 7-10 min, or until the mixture bubbles and thickens.

Remove mixture from heat and whisk in vanilla.

Pour mixture into a bowl and cool completely (I put plastic wrap on the surface of the mixture for 2 hours until mixture was cool to the touch).

While mixture is cooling, purée the strawberries in a blender or food processor until smooth.

After the gelato mixture has cooled, put the purée through a strainer and fold into the mixture (getting rid of as many seeds as possible).

Put the now strawberry gelato mixture back into the refrigerator (once again with plastic wrap on the surface) for another 3 hours.

Use your ice cream maker to turn the mixture into gelato. I left the mixture churn for 10 min.

Add the mini chocolate chips for the last 5 min of churning OR once you have spooned the gelato into a freezer safe container fold them in.

Freeze gelato for at least 2 hours before serving.