Gelato Recipe

Prepare orange infusion

In a medium saucepan, combine 3 cups whole milk, 1 cup heavy cream, 2 tablespoons orange zest, and 1 tablespoon invert syrup (if using). Warm over medium heat until just simmering; remove from heat and let steep for 20 minutes to extract orange flavor.

Make custard base

Strain the warmed milk-cream through a fine mesh sieve into a clean saucepan to remove zest. Reheat gently to a simmer. In a bowl, whisk 4 egg yolks with 3 tablespoons granulated sugar until pale. Slowly temper 1/2 cup of the hot milk into the yolks while whisking, then pour yolk mixture back into the saucepan with the remaining milk, stirring constantly over low heat until the custard thickens and coats the back of a spoon (170–175°F / 77–80°C). Do not boil.

Add orange juice and chocolate

Remove custard from heat. Whisk in 1 cup freshly squeezed orange juice and 3 ounces finely chopped bittersweet chocolate and 1 teaspoon fine sea salt until chocolate is melted and mixture is smooth. Chill the mixture rapidly in an ice bath, stirring occasionally, until it reaches fridge temperature (about 30–45 minutes).

Churn and mix-ins

Transfer chilled custard to your ice cream maker and churn according to manufacturer instructions until it reaches a soft-gelato/soft-serve consistency (typically 20–30 minutes). During the last 2–3 minutes of churning fold in 1 cup mini chocolate chips so they distribute evenly.

Freeze and set

Spoon gelato into a shallow container, press a piece of plastic wrap on the surface to prevent ice crystals, and freeze for at least 2–4 hours to firm up before serving.

Make caramel

In a heavy-bottomed saucepan over medium heat, melt 1 cup granulated sugar without stirring (you can swirl the pan). Once it turns a deep amber, remove from heat and carefully whisk in 4 tablespoons unsalted butter until combined. Slowly add 1 cup heavy cream (warm or room temp) while whisking; be cautious, it will bubble vigorously. Stir until smooth and glossy. Stir in 2 teaspoons fine sea salt. Set aside to cool slightly.

Prepare base and custard

In another saucepan, combine 3 cups whole milk, 1 cup heavy cream, and the scraped seeds from 1 vanilla bean plus the pod (or 2 tsp extract). Heat to just under a simmer. In a bowl whisk 6 egg yolks with 1 cup granulated sugar until pale and slightly thickened. Temper the yolks with a small amount of hot milk, then return yolk mixture to the saucepan and cook over low heat, stirring, until the mixture thickens to coat the back of a spoon (170–175°F / 77–80°C). Remove from heat and discard the vanilla pod.

Combine caramel and custard

Whisk the slightly cooled caramel into the custard base until uniform. Taste and adjust salt: stir in additional sea salt a pinch at a time to reach a balanced sweet-salty flavor (total salt added including caramel portion should be about 3 teaspoons, but adjust to taste). Chill the combined mixture rapidly in an ice bath then refrigerate until completely cold (2–4 hours or overnight).

Churn and freeze

Churn cold custard in your ice cream maker until a dense, velvety gelato texture forms (about 25–30 minutes). Transfer to a container, smooth the surface, press plastic wrap to contact, and freeze for at least 4 hours to firm before serving.

Macereate and purée strawberries

Place 1 lb hulled and quartered strawberries in a bowl with 2 tablespoons granulated sugar and 1 teaspoon lemon juice. Let sit at room temperature for 20–30 minutes so the berries release juices. Purée the mixture in a blender or food processor until mostly smooth; if you prefer a very smooth gelato, pass the purée through a fine sieve to remove seeds.

Make milk base

In a saucepan, warm 2 cups whole milk with 1 cup heavy cream, 1 tablespoon invert sugar or honey (optional), and 1 teaspoon fine sea salt until just under a simmer. Remove from heat.

Combine and chill

Stir the strawberry purée into the warm milk-cream mixture until fully incorporated. Cool in an ice bath, then refrigerate until completely cold (2 hours or overnight).

Churn and freeze

Churn the chilled strawberry base according to your machine's instructions until a smooth, scoopable gelato texture forms (about 20–25 minutes). Spoon into a container, press plastic wrap to the surface, and freeze for 2–4 hours to firm.

Warm milk and incorporate Nutella

In a saucepan, warm 2 cups whole milk and 1 cup heavy cream over medium heat until just simmering. Remove from heat and whisk in 8 tablespoons Nutella until fully dissolved and smooth. If necessary, return to very low heat to help dissolve, but do not boil.

Make custard

In a bowl, whisk 4 egg yolks with 3 tablespoons granulated sugar until slightly thickened. Temper the yolks with a little of the warm Nutella-milk while whisking, then return everything to the saucepan. Cook over low heat, stirring constantly, until the custard thickens to coat the back of a spoon (170–175°F / 77–80°C). Remove from heat and stir in 1 teaspoon fine sea salt.

Chill, churn and finish

Strain the custard through a fine mesh sieve into a bowl to remove any coagulated bits. Chill rapidly in an ice bath, then refrigerate until fully cold. Churn in your ice cream maker until dense and creamy (20–25 minutes). In the last minute of churning fold in toasted chopped hazelnuts if using. Freeze for 2–4 hours to set before serving.

All four gelato flavors are gluten-free as written. Store each flavor in a shallow, airtight container for quicker thawing and better texture. For best texture, allow gelato to sit at room temperature for 5–10 minutes before scooping. Garnish as desired: orange zest or chocolate curls for orange chocolate chip, a sprinkle of flaky sea salt for the sea salt caramel, fresh sliced strawberries for the strawberry, and chopped toasted hazelnuts or a drizzle of Nutella for the Nutella gelato.