Artisanal Gelatos V Or Sorbet Ve Recipe

Gelato Preparation

1. 1

   Prepare the Base

   In a saucepan, combine the milk, heavy cream, and half of the sugar. Heat over medium heat until it just begins to simmer.

2. 2

   Mix Egg Yolks

   In a separate bowl, whisk together the egg yolks and the remaining sugar until pale and thick.

3. 3

   Tempering the Egg Yolks

   Slowly pour about a cup of the hot milk mixture into the egg yolks, whisking constantly to temper the yolks. Then, pour the egg yolk mixture back into the saucepan with the milk.

4. 4

   Cook the Mixture

   Continue to cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon.

5. 5

   Chill the Base

   Remove from heat, stir in the vanilla extract, and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.

6. 6

   Churn the Gelato

   Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency.

7. 7

   Freeze the Gelato

   Transfer the gelato to an airtight container and freeze for at least 4 hours before serving.