Seasonal Sorbetto & Gelato Recipe

Time3h

Serves4

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Ingredients

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1
Prepare the Fruit
Wash and chop the fresh fruit into smaller pieces to facilitate blending.
2
Make the Simple Syrup
In a saucepan, combine water and granulated sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool.
3
Blend Ingredients
In a blender, combine the chopped fruit, cooled simple syrup, and lemon juice. Blend until smooth.
4
Chill the Mixture
Pour the blended mixture into a bowl and refrigerate for at least 1 hour to chill.
5
Churn the Sorbetto
Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
6
Freeze
Transfer the churned sorbetto to an airtight container and freeze for at least 4 hours until firm.

7
Heat Milk and Cream
In a saucepan, combine whole milk and heavy cream. Heat over medium heat until just below boiling.
8
Whisk Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thickened.
9
Temper the Egg Mixture
Slowly pour the hot milk and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
10
Cook the Custard
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens and coats the back of a spoon (about 10-15 minutes).
11
Cool and Flavor
Remove from heat, stir in vanilla extract, and let the mixture cool to room temperature. Refrigerate for at least 2 hours or until fully chilled.
12
Churn the Gelato
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
13
Freeze
Transfer the churned gelato to an airtight container and freeze for at least 4 hours until firm.