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Ingredients
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Gelato Ingredients
Sorbetto Ingredients
Method
Gelato Preparation
- 1
Heat the Milk and Cream
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is warm but not boiling.
- 2
Mix Sugar and Egg Yolks
In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and thick.
- 3
- 4
Cook the Custard
Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens enough to coat the back of a spoon.
- 5
Cool and Add Flavor
Remove from heat, stir in vanilla extract, and let the mixture cool to room temperature before refrigerating until chilled.
- 6
Churn the Gelato
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- 7
Freeze
Transfer the gelato to an airtight container and freeze for at least 2 hours before serving.
Sorbetto Preparation
- 8
Make the Syrup
In a saucepan, combine granulated sugar and water. Heat over medium until the sugar dissolves completely, then cool to room temperature.
- 9
Mix Puree and Juice
In a bowl, combine the fresh fruit puree and lemon juice.
- 10
Combine with Syrup
Once the syrup is cool, mix it with the fruit puree until well combined.
- 11
Freeze the Sorbetto
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a fluffy consistency.
- 12
Final Freeze
Transfer the sorbetto to an airtight container and freeze for at least 2 hours before serving.
