Gelato & Sorbet · Single Scoop Recipe

Inspired by Quiora

Time3h

Serves4

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Ingredients

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1
Prepare the Base
In a saucepan, combine the whole milk, heavy cream, and sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
2
Whisk Egg Yolks
In a separate bowl, whisk the egg yolks until they are pale and fluffy. Slowly add a bit of the hot milk mixture to temper the yolks, then pour the yolk mixture back into the saucepan.
3
Cook the Mixture
Stir the mixture continuously over low heat until it thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract.
4
Chill
Let the mixture cool, then refrigerate for at least 4 hours or overnight.
5
Churn
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
6
Freeze
Transfer the gelato to an airtight container and freeze for at least 4 hours before serving.

7
Make Simple Syrup
In a saucepan, combine water and sugar. Heat over medium heat until the sugar dissolves. Let it cool.
8
Combine Fruit Puree
In a mixing bowl, combine the fruit puree and lemon juice. Stir in the cooled simple syrup.
9
Chill
Refrigerate the mixture for at least 1 hour to chill.
10
Churn
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a fluffy consistency.
11
Freeze
Transfer the sorbet to an airtight container and freeze for at least 4 hours before serving.