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For the gelato: Combine the milk, strawberries, sugar, gelatin and strawberry marmalade in a blender and puree until smooth. Add the heavy cream and blend just to combine; you do not want to whip the cream. Refrigerate for at least 4 hours, the longer the better.
Stir the jalapeno marmalade into the gelato mixture. Transfer to an ice cream machine and freeze according to manufacturer's instructions.
Serve in bowls, garnished with fresh strawberries.