1.Place a 9cm x 19cm loaf tin in the freezer.
2.Split bean in half lengthways; scrape seeds into a medium saucepan. Add bean, sugar and milk; stir over medium heat for about 1-3 minutes, or until sugar dissolves. Bring to the boil; remove from heat. Stand for 10 minutes.
3.Strain mixture into a large heatproof jug; cool to room temperature.
4.Pour mixture into an ice-cream machine; churn following manufacturer’s instructions. If you don’t have an ice-cream machine, pour mixture into a shallow dish; cover with foil, freeze until just firm.
5.Coarsely chop gelato; using an electric mixer, beat the gelato in a medium bowl for about 8-10 minutes, or until smooth. Return mixture to the dish; cover, freeze until firm.
6.Serve scoops of gelato with berries and strawberries.