Gelati E Sorbetti Misti Recipe

Prepare custard base

In a medium saucepan, combine 2 cups whole milk and 1 cup granulated sugar. Split and scrape 1 vanilla bean into the milk (or add 1 tablespoon vanilla extract). Warm over medium heat until just simmering and sugar is dissolved, stirring occasionally.

Temper eggs

Whisk 6 egg yolks in a bowl. Slowly pour about 1/3 cup of the hot milk into the yolks while whisking constantly to temper. Continue adding hot milk in a thin stream until about half the milk is incorporated.

Cook custard

Return the tempered yolks to the saucepan with the remaining milk. Cook over low-medium heat, stirring constantly with a wooden spoon or spatula and scraping the bottom, until the mixture thickens and coats the back of the spoon (about 5–8 minutes, temperature ~170–175°F / 77–80°C). Do not boil.

Finish custard

Remove from heat and stir in 1 cup heavy cream and 1 teaspoon salt. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and vanilla pod remnants. Divide the warm custard into three portions: roughly 40% for pistachio, 30% for chocolate, 30% for vanilla (or adjust to preference).

Vanilla gelato

Chill the vanilla portion quickly by placing the bowl in an ice bath, stirring until cool. Cover and refrigerate at least 2 hours (or overnight) until fully chilled. Churn in an ice cream maker according to manufacturer instructions until thick and creamy. Transfer to a shallow container and freeze for 2–4 hours to set to gelato firmness.

Pistachio gelato

While the custard is warm, whisk 3 tablespoons pistachio paste into the allocated pistachio portion until fully incorporated and uniform in color. If using ground pistachios, blend ground pistachios with a teaspoon neutral oil to form a paste before mixing. Chill the mixture in an ice bath, then refrigerate until cold. Churn in an ice cream maker until creamy. Fold in 2 tablespoons toasted chopped pistachios after churning if desired. Freeze 2–4 hours to firm.

Chocolate gelato

Warm the chocolate portion gently (if cooled, warm slightly so chocolate melts) and whisk in 4 tablespoons unsweetened cocoa powder until smooth. Add 4 oz finely chopped dark chocolate and stir until fully melted and glossy. If the mixture thickens too much, warm gently just to melt chocolate. Chill thoroughly, then churn in an ice cream maker until thick. Garnish with cocoa nibs or grated chocolate after churning and freeze 2–4 hours to set.

Make simple syrup

In a small saucepan, combine 1.25 cups water and 1 cup granulated sugar. Heat over medium heat, stirring until sugar dissolves and syrup is clear. Remove from heat and cool to room temperature.

Raspberry sorbet

Puree 10 oz raspberries in a blender until smooth. Press the puree through a fine-mesh sieve to remove seeds into a bowl. Stir in half of the cooled simple syrup (about 1/2 cup, or to taste) and 1 tablespoon fresh lemon juice; taste and add more syrup or lemon if needed. Optionally add 1/2 tablespoon vodka. Chill the mixture thoroughly, then churn in an ice cream maker until set and smooth. Transfer to a container and freeze 1–2 hours for scoopable sorbet.

Mango sorbet

Puree 12 oz mango flesh until very smooth. If mango is fibrous, press through a sieve. Stir in remaining cooled simple syrup (about 1/2 cup, or to taste) and 2 tablespoons fresh lemon juice; add 1/2 tablespoon vodka if using. Chill completely, then churn in an ice cream maker until creamy and frozen. Freeze 1–2 hours to firm slightly before serving.

Scoop the three gelati (pistachio, chocolate, vanilla) and the two sorbetti (raspberry, mango) into one presentation platter or serve in individual glasses/small bowls. For a mixed plate, place small quenelles or scoops of each flavor side by side so flavors complement each other.

Garnish pistachio gelato with toasted chopped pistachios, chocolate gelato with cocoa nibs or grated chocolate, and a mint leaf beside sorbets if desired. Serve immediately so sorbets are bright and gelati are creamy. If too firm from freezer, rest at room temperature 5–8 minutes for easier scooping.