Combine the milk and cream in a saucepan and bring to a boil.
Simmer, stirring constantly, for about 4-5 minutes.
While the milk is heating, whisk together the egg yolks, salt, and honey or blend in a blender until smooth and creamy. I prefer to do this in a blender to make the next step easier.
While whisking/blending on low speed, very slowly add the warmed milk mixture to the egg yolk and honey mixture. Do not do this quickly or you will have scrambled eggs!
Return the entire mixture to the saucepan and stir constantly over medium-low heat for about 10 minutes or until it starts to thicken.
Add the pureed strawberries and lemon zest and mix well.
Chill the mixture for at least 4-5 hours in the refrigerator or until it is completely cool. Refrigerating overnight will create an even more intense flavor.
When it is completely chilled, the mixture can be made into gelato in an ice cream maker by following manufacturer instructions. If you don't have an ice cream maker, you can freeze for 2-3 hours, put in a food processor or blender and pulse until smooth, and then re-freeze for 3-4 hours until hardened.
The chilling process is time-consuming but will create the authentic gelato texture. If you prefer, you can simply blend all ingredients in a blender or food processor and pour into an ice cream maker to create strawberry ice cream.