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Ingredients
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Gelato Ingredients
Sorbetti Ingredients
Method
Gelato Directions
- 1
Prepare the Base
In a medium saucepan, combine the whole milk and heavy cream over medium heat. Stir occasionally until the mixture is hot but not boiling.
- 2
Mix Sugar and Egg Yolks
In a separate bowl, whisk together the granulated sugar and egg yolks until light and fluffy.
- 3
- 4
Cook the Mixture
Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 10 minutes).
- 5
Flavoring
Remove from heat and stir in the vanilla extract and a pinch of salt. Let it cool to room temperature.
- 6
Chill and Churn
Refrigerate the mixture for at least 2 hours, then churn it in an ice cream maker according to the manufacturer's instructions. Freeze until firm.
Sorbetti Directions
- 7
Prepare the Fruit
If using strawberries, hull and slice them. If using mango, peel and chop the flesh. For lemon, juice the fruit.
- 8
Blend the Mixture
In a blender, combine the prepared fruit, granulated sugar, lemon juice, and water. Blend until smooth.
- 9
Chill the Sorbet Base
Pour the mixture into a bowl, cover, and refrigerate for at least 1 hour until chilled.
- 10
Churn the Sorbet
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 11
Freeze and Serve
Transfer the sorbet to a container and freeze until firm, about 2-4 hours. Serve by the pint.
