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Ingredients
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For Gelato
For Sorbetto
Method
For Gelato
- 1
Prepare the Base
In a medium saucepan, combine the whole milk and heavy cream over medium heat. Stir occasionally until the mixture is warm but not boiling.
- 2
Whisk the Egg Yolks
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.
- 3
- 4
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 10-15 minutes).
- 5
Add Flavorings
Remove from heat and stir in the vanilla extract and a pinch of salt. Let the mixture cool to room temperature.
- 6
Chill and Churn
Refrigerate the mixture for at least 4 hours or overnight. Once chilled, churn in an ice cream maker according to the manufacturer's instructions.
- 7
Freeze
Transfer the gelato to an airtight container and freeze for at least 2 hours before serving.
For Sorbetto
- 8
Prepare the Fruit
If using fresh fruit, wash, peel, and chop it into small pieces. For citrus fruits, just juice them.
- 9
Make the Simple Syrup
In a saucepan, combine the water and granulated sugar. Heat over medium heat, stirring until the sugar is dissolved. Let it cool.
- 10
Blend the Mixture
In a blender, combine the prepared fruit, simple syrup, lemon juice, and a pinch of salt. Blend until smooth.
- 11
Chill and Freeze
Pour the mixture into a shallow dish and freeze for about 2 hours. Stir the mixture every 30 minutes to break up ice crystals.
- 12
Serve
Once the sorbetto is firm yet scoopable, serve it in bowls or cones.
