House Made Gelati È Sorbetti Recipe

Time2h 30m

Serves4

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Ingredients

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1
Prepare the Base
In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar over medium heat. Stir until the sugar has completely dissolved.
2
Whisk Egg Yolks
In a separate bowl, whisk the egg yolks until they are light in color and slightly thickened.
3
Temper the Egg Yolks
Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly to temper them. Then pour the tempered yolks back into the saucepan with the remaining milk mixture.
4
Cook the Mixture
Cook the mixture over medium-low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 10-15 minutes).
5
Cool and Flavor
Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
6
Churn
Once the base is chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 2 hours before serving.

7
Combine Ingredients
In a medium bowl, mix together the fresh fruit puree, granulated sugar, lemon juice, and water until the sugar is completely dissolved.
8
Chill the Mixture
Refrigerate the mixture for at least 30 minutes to chill thoroughly.
9
Churn
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft texture.
10
Freeze
Transfer the sorbet to a container and freeze for at least 2 hours before serving to firm up.