Gelato And Sorbet Recipe

Prepare the Base

In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat the mixture over medium heat until the sugar dissolves and the mixture is hot but not boiling.

Whisk the Egg Yolks

In a separate bowl, whisk together the egg yolks until they lighten in color. Slowly add a small amount of the hot milk mixture to the yolks while whisking continuously to temper the eggs.

Combine Mixtures

Once tempered, pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon.

Cool the Mixture

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

Churn the Gelato

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

Freeze

Transfer the gelato to an airtight container and freeze for at least 2 hours before serving.