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Ingredients
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Gelato Base
Sorbet Base
Method
Gelato Preparation
- 1
Make the Gelato Base
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until just simmering, stirring occasionally.
- 2
Mix Sugar and Egg Yolks
In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.
- 3
- 4
Thicken the Mixture
Continue to cook the mixture over medium heat, stirring constantly until it thickens enough to coat the back of a spoon, about 5-7 minutes.
- 5
Add Vanilla Extract
Remove from heat and stir in the vanilla extract. Allow to cool to room temperature, then refrigerate until chilled.
Sorbet Preparation
- 6
Prepare the Sorbet Base
In a saucepan, combine the fruit puree, granulated sugar, and water. Heat over medium heat until the sugar dissolves completely.
- 7
Add Lemon Juice
Remove from heat and stir in the lemon juice. Allow the mixture to cool to room temperature.
- 8
Chill the Mixture
Once cool, refrigerate the sorbet mixture until chilled, about 1-2 hours.
Churning and Freezing
- 9
Churn the Gelato
Once the gelato base is chilled, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- 10
Freeze the Gelato
Transfer the gelato to an airtight container and freeze for at least 4 hours until firm.
- 11
Churn the Sorbet
Churn the sorbet mixture in the ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- 12
Freeze the Sorbet
Transfer the sorbet to an airtight container and freeze for at least 4 hours until firm.