Sorbet & Gelato Recipe

Prepare the Fruit

Choose ripe, fresh fruit of your choice (like strawberries, mangoes, or raspberries). Wash, peel, and chop the fruit into small pieces.

Make the Simple Syrup

In a saucepan, combine water and granulated sugar. Heat over medium heat, stirring until sugar is completely dissolved. Remove from heat and let cool.

Blend the Mixture

In a blender, combine the prepared fruit, cooled simple syrup, and lemon juice. Blend until smooth.

Freeze the Sorbet

Pour the blended mixture into a shallow dish and freeze for about 4-6 hours, stirring every 30 minutes until it reaches a smooth consistency.

Heat the Milk and Cream

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

Whisk Egg Yolks and Sugar

In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy.

Temper the Egg Mixture

Slowly pour about a cup of the hot milk mixture into the egg yolk mixture, whisking constantly to raise the temperature of the yolks without scrambling them.

Combine and Cook

Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over medium heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.

Add Flavoring

Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then refrigerate until thoroughly chilled.

Churn the Gelato

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

Freeze the Gelato

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