Gelato Recipe
Vanilla, Chocolate (Dairy Free!), Pistachio, Caramel, Lemon Sorbetto
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Ingredients
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Base Ingredients
Flavor Additions
Method
Preparation of Gelato Base
- 1
Combine Base Ingredients
In a large mixing bowl, combine the coconut milk, almond milk, sugar, vanilla extract, and salt. Whisk until the sugar is completely dissolved.
- 2
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is thoroughly chilled.
Flavoring the Gelato
- 3
Prepare Chocolate Gelato
Once the base is chilled, divide the mixture into two parts. To one part, whisk in the cocoa powder until fully combined. This will be your chocolate gelato base.
- 4
Prepare Pistachio Gelato
To the other part of the base, finely chop the pistachios and fold them into the gelato base. Mix until evenly distributed.
- 5
Prepare Caramel Gelato
To the remaining base, add the caramel sauce and mix well to create a smooth caramel gelato base.
- 6
Prepare Lemon Sorbetto
In a separate bowl, mix the remaining base with lemon juice and lemon zest until fully integrated. This will be your lemon sorbetto.
Churning and Freezing
- 7
Churn the Gelato
Pour each flavor into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.
- 8
Transfer to Containers
Once churned, transfer the gelato to airtight containers and smooth the tops with a spatula.
- 9
Freeze Until Firm
Place the containers in the freezer and allow the gelato to firm up for at least 4 hours before serving.