Gelato Or Sorbetto Recipe
Vanilla bean, chocolate, or seasonal gelato, or lemon sorbetto
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Ingredients
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Vanilla Bean Gelato
Chocolate Gelato
Lemon Sorbetto
Method
Vanilla Bean Gelato
- 1
Prepare the base
In a saucepan, combine the whole milk, heavy cream, and 2 tablespoons of the sugar. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and pod to the milk mixture. Heat over medium heat until just below a simmer, then remove from heat and let steep for 15 minutes.
- 2
Make the custard
In a mixing bowl, whisk together the egg yolks, remaining 1 tablespoon of sugar, and a pinch of salt. Slowly pour the warm milk mixture into the yolks while whisking constantly to temper. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (170–175°F).
- 3
Chill and churn
Remove the vanilla bean pod and pour the custard through a fine mesh strainer into a clean bowl. Cool to room temperature, then refrigerate for at least 4 hours or overnight. Churn in an ice cream maker for 20–25 minutes, then transfer to a container and freeze for at least 2 hours before serving.
Chocolate Gelato
- 4
- 5
Make the custard
In a bowl, whisk the egg yolks with the remaining 1 tablespoon of sugar and a pinch of salt. Slowly pour the chocolate milk mixture into the yolks while whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring often, until the mixture thickens slightly and coats the back of a spoon.
- 6
Chill and churn
Strain the custard into a clean bowl and cool to room temperature. Refrigerate for at least 4 hours or overnight. Churn in an ice cream maker for 20–25 minutes. Transfer to a container and freeze until firm, about 2 hours.
Lemon Sorbetto
- 7
Make simple syrup
In a small saucepan, combine water and sugar. Bring to a simmer over medium heat and stir until sugar is dissolved. Remove from heat and let cool completely.
- 8
Add lemon
Stir in the freshly squeezed lemon juice and lemon zest into the cooled syrup. Mix well and refrigerate for at least 2 hours.
- 9
Churn and freeze
Pour the chilled mixture into an ice cream maker and churn for 20 minutes or until it reaches sorbet consistency. Transfer to a container and freeze for at least 1 hour before serving.
