Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gelato Base
Chocolate Gelato Flavor
Strawberry Sorbet Flavor
Lemon Sorbet Flavor
Method
Gelato Base Preparation
- 1
Prepare the Gelato Base
In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium-low heat, stirring until the sugar has dissolved.
- 2
- 3
Cook the Mixture
Cook the mixture over medium heat, stirring constantly until it thickens enough to coat the back of a spoon, about 10 minutes. Do not let it boil.
- 4
Cool and Add Vanilla
Remove from heat, stir in the vanilla extract, and let the mixture cool to room temperature. Then refrigerate until completely chilled, about 2 hours.
Chocolate Gelato Preparation
- 5
Make Chocolate Gelato
Once the gelato base is chilled, melt the dark chocolate in a microwave or double boiler. Stir in the cocoa powder into the chilled base, then mix in the melted chocolate until fully incorporated.
- 6
Churn the Chocolate Gelato
Pour the chocolate mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm, at least 4 hours.
Strawberry Sorbet Preparation
- 7
Prepare Strawberry Mixture
In a blender, combine the chopped strawberries, granulated sugar, and lemon juice. Blend until smooth.
- 8
Chill and Freeze Sorbet
Transfer the strawberry mixture to a container and freeze for about 2 hours, stirring every 30 minutes to break up ice crystals until it reaches a sorbet consistency.
Lemon Sorbet Preparation
- 9
Make Lemon Syrup
In a saucepan, combine the water and granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and let cool.
- 10
Combine with Lemon Juice
Once cooled, mix the lemon juice into the syrup. Pour into a container and freeze, stirring every 30 minutes until firm and slushy, about 2-3 hours.
