Gelato Trio Recipe

Prepare custard base

In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream and 1/4 cup whole milk powder. Whisk in 1/2 cup granulated sugar and 1/4 cup dutch-processed cocoa powder until no lumps remain. Warm over medium heat, stirring, until the mixture is steaming but not boiling (about 170°F/77°C).

Meanwhile, whisk together 3 egg yolks in a bowl. Temper the yolks by slowly whisking 1/2 cup of the hot milk mixture into the yolks to raise their temperature, then pour the yolk mixture back into the saucepan while stirring continuously.

Cook the custard over medium-low heat, stirring constantly with a heatproof spatula, until it thickens and coats the back of the spatula (170–175°F / 77–80°C). Do not boil, or the eggs will curdle.

Remove saucepan from heat and immediately whisk in 3 oz finely chopped dark chocolate until fully melted and smooth. Add 1 tsp vanilla extract and 1/4 tsp fine sea salt. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids.

Cool the base quickly: set the bowl in an ice bath and stir occasionally until it reaches refrigerator temperature. Cover and refrigerate at least 4 hours or overnight to age and fully chill.

When chilled, churn the base in an ice cream maker according to the manufacturer's instructions until it reaches a soft, dense gelato texture (usually 20–30 minutes).

Transfer churned gelato to an airtight container and smooth the top. Press a piece of parchment on the surface to limit ice crystals and place in the freezer to firm while you make the other flavors (about 1 hour).

Melt 2 oz dark chocolate with 1 tsp neutral oil in a small bowl over a double boiler or briefly in the microwave in 10-second bursts until smooth. Allow the melted chocolate to cool slightly but remain liquid.

When the chocolate gelato is churned and the machine is running (or when folding into softly churned gelato), slowly drizzle the melted chocolate in a thin stream while stirring/processing. The chocolate will solidify on contact and break into thin shards (stracciatella). If adding after churning, fold the hardened chocolate shards into the gelato quickly and return to the freezer to harden.

In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream and 1/4 cup whole milk powder. Add 1/2 cup granulated sugar and the scraped seeds of 1 vanilla bean (or 1 unit vanilla paste). Warm over medium heat, stirring until the mixture is steaming but not boiling.

Whisk 3 egg yolks in a bowl. Temper the yolks by whisking in about 1/2 cup of warm milk mixture, then return the tempered yolks to the saucepan while stirring constantly.

Cook over medium-low, stirring, until the custard thickens and coats the back of a spoon (170–175°F / 77–80°C). Remove from heat and strain into a clean bowl to remove vanilla pod bits and any coagulated pieces.

Cool in an ice bath until cold, then cover and refrigerate at least 4 hours or overnight to ripen the flavor.

Churn in an ice cream maker per manufacturer's instructions until dense and creamy (20–30 minutes). Transfer to an airtight container, press parchment on the surface and freeze to firm for at least 1 hour.

Make a simple syrup: in a small saucepan, combine 1/2 cup water and 1/2 cup granulated sugar. Warm gently, stirring until the sugar dissolves. Remove from heat and cool to lukewarm. If using, stir in 1 tbsp light corn syrup while warm.

Place 3 cups hulled, chopped strawberries in a blender or food processor. Add the cooled simple syrup and 1 tbsp fresh lemon juice. Purée until very smooth.

Taste and adjust sweetness or acidity if needed. For an extra-silky sorbetto, pass the purée through a fine-mesh sieve to remove seeds and coarse bits.

Chill the purée thoroughly in the refrigerator (at least 1 hour). Churn in an ice cream maker according to manufacturer's directions until thick and scoopable (15–25 minutes). Transfer to a shallow container and freeze until firm (2–4 hours) or longer.

Remove containers of the three gelati/sorbetto from the freezer about 5 minutes before serving to soften slightly for easier scooping.

Scoop each flavor into a chilled bowl or plate in three separate quenelles or scoops to present a Gelato Trio: chocolate gelato, vanilla bean gelato, and strawberry sorbetto. Optionally garnish chocolate with a few chocolate shards, vanilla with a vanilla bean scrap, and sorbetto with a small strawberry slice or mint leaf.

Serve immediately. Store leftovers in airtight containers with parchment pressed to the surface to reduce ice crystals; best consumed within 1–2 weeks for optimal texture.