Hackney Gelato Ice Cream & Sorbets Recipe

Prep and infuse

Split the vanilla bean lengthwise and scrape seeds into a medium heavy-bottomed saucepan. Add the pod, whole milk, heavy cream, granulated sugar, invert sugar, milk powder and salt. Warm over medium heat until tiny bubbles form around the edge and the sugar has dissolved, stirring occasionally (do not boil).

Temper eggs

Whisk the egg yolks in a separate bowl until smooth. When the milk mixture is hot, ladle 1/3 cup of the hot liquid into the yolks while whisking constantly to temper. Repeat with two more ladles until the yolks are warmed.

Cook custard

Return the tempered yolks to the saucepan and cook over low–medium heat, stirring constantly with a flexible spatula or wooden spoon and making sure you scrape the bottom. Cook until the custard thickens and coats the back of the spoon (to about 175–180°F / 80–82°C). Remove from heat. Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any coagulated bits.

Cool

If using vanilla extract, stir it in now. Stir the custard briefly to release heat, then cover the surface directly with plastic wrap (or press oil lightly onto the surface) to prevent a skin forming. Chill in the refrigerator until thoroughly cold, at least 4 hours or overnight.

Churn and age

Transfer the cold custard to an ice cream maker and churn according to the manufacturer's instructions until it reaches a thick, soft-serve consistency (about 20–30 minutes depending on machine). Transfer to a shallow container, press plastic wrap onto the surface or drizzle the neutral oil, and freeze for at least 2 hours to firm (this 'aging' improves texture).

Incorporate cocoa and chocolate

When making the vanilla gelato base, whisk the cocoa powder into the warm milk mixture immediately after warming (before tempering) to dissolve and avoid lumps. After tempering and cooking the custard, add the chopped dark chocolate to the hot custard and stir until fully melted and smooth. Proceed to strain, cool, chill and churn as for vanilla base.

Make a simple syrup

In a small saucepan combine 1 cup water and 3 tablespoons sugar. Warm over medium heat, stirring until the sugar dissolves. Remove from heat and add the invert sugar and pinch of salt. Cool to room temperature.

Purée berries

Place the quartered strawberries in a blender or food processor with the lemon juice and remaining 2 cups water. Purée until very smooth. Pass the purée through a fine sieve to remove seeds if desired.

Combine and chill

Stir the cooled simple syrup into the strawberry purée, taste and adjust sweetness or acidity by adding more sugar or lemon juice as needed. Chill the mixture thoroughly in the refrigerator (at least 2 hours) so it is very cold before churning.

Churn and freeze

Churn the cold sorbet base in an ice cream maker according to the manufacturer's instructions until it is thickened and scoopable (typically 20–30 minutes). Transfer to a shallow container, press plastic wrap to the surface, and freeze at least 2–3 hours to firm fully.

Make base

In a bowl combine the mango puree, 1 cup water, granulated sugar, invert sugar and lime juice. Whisk until the sugar is dissolved. Taste and adjust: increase sugar for more sweetness or lime for brightness. Add a pinch of salt to lift flavors.

Chill and churn

Chill the mixture thoroughly (at least 2 hours). Once very cold, churn in an ice cream maker according to the manufacturer's instructions until thickened (20–30 minutes). Transfer to a container, press plastic wrap to the surface, and freeze for 2–3 hours to firm.

Before serving, remove gelato or sorbet from the freezer 5–10 minutes to soften slightly for easy scooping. If a crust has formed, scrape it away and stir gently to restore a creamy surface.

Scoop gelato with a warm scoop or spoon and serve in bowls or cones. Garnish sorbets with fresh basil or mint leaves if desired. Store leftovers in airtight containers; press plastic wrap directly on the surface and freeze. Use within 2 weeks for best texture.