Italian Gelato Recipe

In a medium saucepan, combine the 2 cups of whole milk and 1 cup of heavy cream with the vanilla extract (1 tsp) and salt (0.25 tsp). Heat over medium until the mixture begins to steam, do not boil.

Meanwhile, in a separate bowl whisk the egg yolks (4) with the granulated sugar (0.75 cups) until pale and thick.

Temper the yolks by slowly whisking in the hot milk mixture, then return everything to the saucepan.

Cook over low to medium heat, whisking constantly, until the custard coats the back of a spoon and reaches about 170-175°F (77-79°C). Do not let it boil.

Strain the custard through a fine-mesh sieve into a clean bowl. Allow to cool to room temperature, then refrigerate until fully chilled (at least 2 hours or overnight).

Divide the chilled custard into two equal portions; reserve one half for the lemon tartufo variant and work with the other half for the chocolate hazelnut version.

To the first portion, whisk in the unsweetened cocoa powder (2 tbs) until fully incorporated.

Stir in the melted dark chocolate (0.75 cups), ensuring it is smooth and evenly distributed.

Fold in the toasted hazelnuts (0.5 cup) until evenly distributed.

Swirl in the hazelnut paste (2 tbs) to create ribbons through the base.

Churn the chocolate hazelnut base in your ice cream maker according to the manufacturer’s instructions, until thick and scoopable. Transfer to a container and freeze until firm, at least 4 hours.

To the second portion of cooled custard, whisk in the lemon zest (1 tbs) and lemon juice (2 tbs) until fully incorporated.

Fold in the white chocolate (0.5 cup), melted and still smooth, and swirl in the lemon curd (0.5 cup) to create a bright lemon ribbon.

Churn the lemon tartufo base in the ice cream maker according to the manufacturer’s instructions, until thick and scoopable. Transfer to a container and freeze until firm, at least 4 hours.