Gelato & Sorbetto Recipe
Chef’s selection of flavors served with italian biscotti
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Ingredients
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Gelato Ingredients
Sorbetto Ingredients
Biscotti Ingredients
Method
Gelato Directions
- 1
Prepare the Base
In a saucepan, combine milk, heavy cream, and sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
- 2
- 3
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- 4
Add Flavoring
Remove from heat and stir in vanilla extract and any desired flavoring. Chill the mixture in the refrigerator for at least 4 hours or overnight.
- 5
Churn the Gelato
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 6
Freeze
Transfer the gelato to an airtight container and freeze for at least 4 hours before serving.
Sorbetto Directions
- 7
- 8
Mix with Fruit Puree
In a blender, combine the fresh fruit puree and lemon juice. Add the cooled simple syrup and blend until smooth.
- 9
Chill the Mixture
Pour the mixture into a container and chill in the refrigerator for at least 2 hours.
- 10
Churn the Sorbetto
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a fluffy consistency.
- 11
Freeze
Transfer the sorbetto to an airtight container and freeze for at least 2 hours before serving.
Biscotti Directions
- 12
Preheat Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 13
Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 14
- 15
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped almonds.
- 16
Shape and Bake
Divide the dough into two logs and place them on the prepared baking sheet. Bake for 25 minutes until golden.
- 17
Slice and Bake Again
Remove from the oven, let cool for 10 minutes, then slice into biscotti shapes. Lay the pieces flat on the baking sheet and bake for another 10-15 minutes until crisp.
- 18
Cool and Serve
Allow the biscotti to cool completely before serving with gelato and sorbetto.