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Ingredients
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Vanilla Gelato
Chocolate Gelato
Chef's Selection Toppings
Method
Vanilla Gelato
- 1
Prepare the Base
In a medium saucepan, combine the whole milk, heavy cream, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm, but not boiling.
- 2
- 3
- 4
Add Vanilla
Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- 5
Churn the Gelato
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy.
- 6
Freeze
Transfer the gelato to a container and freeze for at least 2 hours before serving.
Chocolate Gelato
- 7
Prepare the Base
In a medium saucepan, combine the whole milk, heavy cream, sugar, and cocoa powder. Heat over medium heat until the sugar and cocoa dissolve and the mixture is warm, but not boiling.
- 8
- 9
Combine Mixtures
Pour the yolk mixture back into the saucepan with the remaining chocolate mixture. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- 10
Add Vanilla
Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- 11
Churn the Gelato
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy.
- 12
Freeze
Transfer the gelato to a container and freeze for at least 2 hours before serving.
Chef's Selection Toppings
- 13
Prepare Toppings
While the gelato is freezing, prepare your toppings by washing the fresh berries and mint leaves.
- 14
Serve
Once the gelato is ready, serve scoops of vanilla and chocolate gelato in bowls or cones, topped with chocolate shavings, fresh berries, and mint leaves.
