Gelato Or Sorbet Scoop Recipe
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Ingredients
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Gelato Base
Sorbet Base
Method
Gelato Base
- 1
Heat the dairy mixture
In a medium saucepan, combine whole milk, heavy cream, sugar, corn syrup, and salt. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling (about 170°F/77°C). Stir frequently.
- 2
Cool and flavor
Remove from heat and stir in vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 3
Churn the gelato
Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions, usually 20–25 minutes, until smooth and thick.
- 4
Freeze to set
Transfer the churned gelato to a freezer-safe container. Cover with parchment paper or plastic wrap to prevent ice crystals and freeze for at least 4 hours to firm up.
Sorbet Base
- 5
Make simple syrup
In a small saucepan, combine water and sugar. Heat over medium heat until the sugar is fully dissolved, creating a simple syrup. Let it cool completely.
- 6
Blend fruit and syrup
In a blender, combine the fruit purée, cooled simple syrup, lemon juice, and salt. Blend until smooth.
- 7
Chill the sorbet base
Transfer the blended mixture to a container and refrigerate for at least 2 hours until thoroughly chilled.
- 8
Churn the sorbet
Pour the chilled sorbet base into an ice cream maker and churn according to the manufacturer's instructions, usually 20–25 minutes, until it reaches a smooth, scoopable consistency.
- 9
Freeze to firm
Transfer the churned sorbet to a freezer-safe container. Cover and freeze for at least 2 hours to set.
