Gelato Recipe

Prepare the Base

In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the sugar dissolves.

Add Chocolate

Stir in cocoa powder and chopped dark chocolate until fully melted and combined. Remove from heat and let cool slightly.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm chocolate mixture to the yolks to temper them, then stir this back into the saucepan.

Chill the Mixture

Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Churn the Gelato

Churn in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze until firm.

Prepare the Base

In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the sugar dissolves.

Add Vanilla

Add the split vanilla bean and its seeds to the milk mixture. Allow it to steep for 30 minutes, then remove the vanilla bean.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm milk mixture to the yolks to temper them, then stir this back into the saucepan.

Chill the Mixture

Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Churn the Gelato

Churn in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze until firm.

Prepare the Base

In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the sugar dissolves.

Add Strawberry Puree

Stir in the pureed strawberries and allow the mixture to simmer for 5-10 minutes. Remove from heat and let cool slightly.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm strawberry mixture to the yolks to temper them, then stir this back into the saucepan.

Chill the Mixture

Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Churn the Gelato

Churn in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Fold in the toasted hazelnuts before transferring to an airtight container and freeze until firm.

Make Caramel

In a saucepan, combine water and granulated sugar. Heat over medium heat, swirling the pan gently until the sugar dissolves and turns a deep amber color.

Add Cream and Salt

Remove from heat and carefully stir in the heavy cream and sea salt. Let it cool slightly.

Cool and Chill

Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours.

Churn the Sorbet

Churn in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze until firm.