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Ingredients
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Gelato Base
Sorbets
Method
Making Gelato
Prepare the Gelato Base
In a saucepan, combine the whole milk, heavy cream, and sugar. Heat over medium heat until the sugar dissolves and the mixture is hot, but not boiling.
Thicken the Base
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Cool and Flavor
Remove from heat, stir in vanilla extract, and let the mixture cool to room temperature. Refrigerate for at least 4 hours or overnight.
Churn
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freeze
Transfer to an airtight container and freeze for at least 4 hours before serving.
Making Sorbets
Prepare the Fruit Puree
Blend the fresh fruit in a blender until smooth. Strain through a fine mesh sieve if a smoother texture is desired.
Chill Mixture
Refrigerate the mixture for about 30 minutes to ensure it is cold.
Churn
Churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freeze
Transfer to an airtight container and freeze for at least 4 hours before serving.