Gelato E Sorbetti Recipe

Time3h

Serves4

Served by the pint. Choose one flavor.

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Ingredients

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1
Prepare the Base
In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the sugar is dissolved and the mixture is warm, but not boiling.
2
Whisk Egg Yolks
In a separate bowl, whisk the egg yolks until they become pale and thick. Slowly add a small amount of the warm milk mixture to the yolks, whisking constantly to temper them.
3
Combine Mixtures
Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes.
4
Cool and Add Flavoring
Remove from heat and stir in the vanilla extract. Pour the mixture into a bowl, cover, and refrigerate until chilled, 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 it reaches a soft-serve consistency. Transfer to a pint container and freeze until firm, about 4 hours.

6
Prepare Fruit
If using whole fruit, wash, peel (if necessary), and chop into smaller pieces. Place the fruit in a blender or food processor.
7
Make Simple Syrup
In a small saucepan, combine water and granulated sugar. Bring to a boil over medium heat, stirring until the sugar is dissolved. Remove from heat and let cool.
8
Blend the Sorbet Base
Add the cooled simple syrup and lemon juice to the fruit in the blender. Blend until smooth and well combined.
9
Chill Mixture
Pour the blended mixture into a bowl and refrigerate until chilled, about 1 hour.
10
Churn the Sorbet
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a smooth consistency. Transfer to a pint container and freeze until firm, about 4 hours.