Assorted Gelatos & Sorbet Recipe

Infuse base

In a medium saucepan, whisk together 2 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder and a pinch of salt. Warm over medium heat, stirring, until steaming but not boiling.

Temper yolks & combine

In a bowl, whisk 4 egg yolks. Gradually whisk 1/2 cup of the hot milk mixture into the yolks to temper. Return yolk mixture to the saucepan and cook over medium-low, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (170–175°F / 77–80°C).

Add chocolate & cool

Remove from heat and stir in 4 oz finely chopped bittersweet chocolate and 1 tsp vanilla extract until fully melted and smooth. Strain the custard through a fine mesh sieve into a shallow container. Cool to room temperature, then chill in the refrigerator at least 4 hours or overnight.

Churn & freeze

Churn the chilled custard in an ice cream maker according to manufacturer's instructions until soft-set. Transfer to a container and freeze at least 2 hours to firm before serving.

Toast pecans

Preheat oven to 350°F (175°C). Spread 1 cup pecans on a baking sheet and toast 8–10 minutes until fragrant. Cool and roughly chop; set aside.

Heat milk & maple

In a saucepan, combine 2 cups whole milk, 1 cup heavy cream, 3/4 cup pure maple syrup and 2 tbsp granulated sugar. Warm over medium heat until steaming.

Temper yolks & cook custard

Whisk 4 egg yolks in a bowl. Slowly whisk about 1/2 cup hot milk mixture into yolks, then return to saucepan. Cook over medium-low, stirring, until custard thickens and reaches 170–175°F (77–80°C).

Finish & chill

Remove from heat, stir in 1 tsp vanilla extract and 1/4 tsp salt. Strain into a shallow container, stir in half of the chopped pecans, cool to room temperature, then refrigerate at least 4 hours or overnight.

Churn & fold

Churn the chilled base in an ice cream maker until soft-set. Transfer to a container and gently fold in remaining pecans. Freeze 2 hours before serving to firm.

Prepare vanilla

If using a vanilla bean, split and scrape seeds. Combine 2 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, vanilla seeds (or 2 tsp extract) and a pinch of salt in a saucepan. Warm until steaming.

Temper & cook

Whisk 4 egg yolks. Temper by whisking in about 1/2 cup of the hot milk mixture, then return to saucepan. Cook over medium-low, stirring constantly, until thickened and reaching 170–175°F (77–80°C).

Chill & churn

Strain custard into a container, cool to room temperature, then refrigerate at least 4 hours. Churn in an ice cream maker until soft-set, then freeze 2 hours to firm before serving.

Make simple syrup

In a small saucepan, combine 3/4 cup granulated sugar and 1/2 cup water. Heat, stirring, until sugar dissolves. Simmer 1–2 minutes, then remove from heat and cool slightly.

Blend & chill

Stir the cooled syrup into 2 cups fresh blood orange juice and 1 tbsp lemon juice. Taste and adjust sweetness or acidity. Chill mixture until very cold, at least 1 hour.

Churn & freeze

Churn in an ice cream maker according to manufacturer's directions until sorbet is slushy. Transfer to a container and freeze 2–4 hours until firm.

Make lemon syrup

Combine 3/4 cup granulated sugar and 1/2 cup water in a saucepan; heat until sugar dissolves and simmer 1–2 minutes. Remove from heat and add 1 tbs lemon zest; cool slightly.

Mix & chill

Stir the cooled syrup into 1 cup fresh lemon juice. Adjust sweetness to taste. Chill thoroughly, at least 1 hour.

Churn & freeze

Churn chilled mixture in an ice cream maker until thick and slushy. Transfer to a container and freeze 2–4 hours to firm.

Prepare puree

If using fresh mangoes, peel and dice, then puree in a blender until smooth to make about 2 cups. If needed, press through a fine mesh to remove fibers.

Sweeten & chill

In a small saucepan, warm 1/4 cup water with 1/2 cup granulated sugar just until sugar dissolves to make a light syrup. Cool. Stir syrup and 1 tbsp lime juice into 2 cups mango puree. Chill thoroughly.

Churn & freeze

Churn in an ice cream maker until set. Transfer to a container and freeze 2–4 hours to firm.

Prepare strawberries

Hull and roughly chop 1 1/2 cups fresh strawberries. Puree in a blender until smooth. Optionally pass through a fine mesh to remove seeds for a silky texture.

Make syrup & combine

Make a light syrup by warming 1/4 cup water with 1/2 cup granulated sugar until dissolved; cool. Stir cooled syrup and 1 tbsp lemon juice into strawberry puree and chill thoroughly.

Churn & freeze

Churn the chilled mixture in an ice cream maker until slushy. Transfer to a container and freeze 2–4 hours to firm.