Gelato & Sorbet Recipe

Time3h

Serves4

cup

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Ingredients

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1
Prepare the Base
In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is warm, but not boiling.
2
Whisk Egg Yolks
In a separate bowl, whisk together the egg yolks until they are pale and slightly thickened. Gradually add a cup of the warm milk mixture to the yolks while whisking continuously to temper them.
3
Cook the Mixture
Pour the yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
4
Cool and Add Flavor
Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
5
Churn the Gelato
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a lidded container and freeze for at least 2 hours before serving.

6
Prepare the Fruit
If using strawberries, hull and slice them. For other fruits, chop them into smaller pieces as needed.
7
Make Fruit Puree
In a blender, combine the prepared fruit, granulated sugar, and water. Blend until smooth. Strain through a fine mesh sieve if you prefer a smoother texture.
8
Add Lemon Juice
Stir in the lemon juice to the fruit puree for added brightness and flavor.
9
Chill the Mixture
Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours to chill.
10
Churn the Sorbet
Pour the chilled fruit mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a lidded container and freeze for at least 2 hours before serving.