Housemade Gelato Or Housemade Sorbet Recipe

Time3h

Serves6

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Ingredients

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1
Heat the Milk and Cream
In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until just below boiling, stirring occasionally.
2
Whisk Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick.
3
Temper the Egg Mixture
Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. This prevents curdling.
4
Cook the Mixture
Return the tempered mixture to the saucepan and cook over medium heat, stirring constantly until it thickens enough to coat the back of a spoon.
5
Cool the Base
Remove the saucepan from heat and let the base cool to room temperature before refrigerating for at least 4 hours or overnight.

6
Flavoring the Base
If making gelato, split the vanilla bean lengthwise and scrape the seeds into the cooled base. Stir in the finely chopped chocolate.
7
Churn the Gelato
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
8
Freeze the Gelato
Transfer the gelato to a container and freeze for at least 4 hours to firm up before serving.

9
Combine Sorbet Ingredients
In a mixing bowl, combine the pureed fresh fruit, lemon juice, and simple syrup until well mixed.
10
Churn the Sorbet
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a light and fluffy consistency.
11
Freeze the Sorbet
Transfer the sorbet to a container and freeze for at least 4 hours to harden before serving.