Gelati Misti Recipe

Melt the Chocolate

Chop the dark chocolate into small pieces and melt it in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.

Prepare the Base

In a saucepan, combine the whole milk, heavy cream, and sugar. Heat over medium heat until sugar is dissolved and the mixture is steaming but not boiling.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks until they are pale and thick. Gradually whisk in about a cup of the warm milk mixture to temper the yolks.

Combine Mixtures

Pour the tempered yolks back into the saucepan with the milk mixture. Cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.

Add Chocolate and Vanilla

Remove from heat and stir in the melted chocolate and vanilla extract. Let it cool, then refrigerate for at least 4 hours or until cold.

Churn the Gelato

Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.

Prepare the Base

In a saucepan, combine the whole milk, heavy cream, and sugar. Heat over medium heat until the sugar is dissolved and the mixture is steaming but not boiling.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks until they are pale and thick. Gradually whisk in about a cup of the warm milk mixture to temper the yolks.

Combine Mixtures

Pour the tempered yolks back into the saucepan with the milk mixture. Cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.

Add Vanilla

Remove from heat and stir in the vanilla bean seeds or vanilla extract. Let it cool, then refrigerate for at least 4 hours or until cold.

Churn the Gelato

Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.

Prepare the Cranberry Mixture

In a saucepan, combine cranberries, sugar, and water. Bring to a boil over medium heat, then reduce heat and simmer until the cranberries burst and become soft.

Blend the Mixture

Remove from heat and let cool slightly. Blend the mixture until smooth. Strain through a fine-mesh sieve to remove skins.

Add Flavors

Stir in orange juice and zest. Taste and adjust sweetness if needed.

Chill the Mixture

Refrigerate the mixture until completely chilled.

Churn the Sorbet

Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a sorbet consistency. Transfer to a container and freeze until firm.