Gelati Recipe

Make base

In a medium saucepan, combine whole milk, heavy cream, granulated sugar, milk powder (if using), liquid glucose, and fine sea salt. Split and scrape the vanilla bean into the liquid (or stir in vanilla extract). Warm over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture reaches just under a simmer (do not boil), about 6–8 minutes.

Cool and chill

Remove from heat and let the mixture cool to room temperature. Transfer to a clean container, cover, and chill thoroughly in the refrigerator for at least 4 hours or overnight. Chilling improves texture and flavor.

Churn

Once chilled, strain the base through a fine-mesh sieve into your ice cream maker’s bowl (this removes any coagulated bits or vanilla pod fragments). Churn according to manufacturer instructions until it reaches a soft-serve / thick custard consistency (usually 20–30 minutes depending on machine).

Tempering chocolate

While the gelato is churning, finely chop the dark chocolate. Gently melt 2/3 of the chocolate in a heatproof bowl over a barely simmering water bath or in short bursts in the microwave, stirring frequently until smooth and about 45–50°C (113–122°F). Remove from heat and stir in the remaining 1/3 chopped chocolate until slightly thickened and cooled to about 28–30°C (82–86°F). Briefly rewarm to 31–32°C (88–90°F) if needed. Stir in the neutral oil or cocoa butter to loosen to a pourable consistency.

Create shards

While the gelato is still churning in the machine, slowly drizzle the tempered chocolate in a thin stream into the churned gelato. The cold gelato will cause the chocolate to set into fine shards. Continue until the chocolate is used and the stracciatella is evenly distributed. Transfer to a container and freeze until firm (2–4 hours).

Make blackberry purée

In a small saucepan, combine blackberries, 1 tablespoon sugar, and lemon juice. Cook over medium heat, mashing occasionally, until the berries break down and the mixture thickens slightly, about 6–8 minutes. Let cool, then push through a fine sieve to remove seeds, yielding a smooth purée. Chill completely.

Prepare mascarpone fold

Stir the chilled blackberry purée into the mascarpone until smooth and well combined. Taste and adjust sweetness if necessary. If making a separate tub of blackberry-mascarpone gelato, fold this mixture into a portion of the churned fior di latte base after churning (see assembly).

Make salted caramel

In a small heavy-bottomed saucepan, melt the brown sugar and butter together over medium heat, stirring until sugar dissolves and mixture turns amber, about 4–6 minutes. Carefully whisk in the heavy cream (mixture will bubble vigorously). Continue cooking 1–2 minutes until smooth and slightly thickened. Remove from heat and stir in flaky sea salt to taste. Cool to room temperature; it will thicken as it cools.

Assemble swirl

To make layered tubs: spoon a layer of churned fior di latte into a loaf pan, dollop and gently swirl some blackberry-mascarpone mixture and salted caramel, then add another layer of base. Repeat, finishing with a visible caramel drizzle and a few streaks of blackberry purée. Use a spatula to create gentle swirls — avoid overmixing so swirls remain distinct. Freeze until firm, 4–6 hours or overnight.

Infuse coffee

Temper 1 cup of strong espresso into a small saucepan and warm gently. Stir in the optional instant espresso powder and 2 tablespoons sugar to taste until dissolved. Cool, then stir the coffee into a portion (about 1–1.5 quarts worth) of the prepared fior di latte base before churning. Alternatively, for a lighter cappuccino note, fold cooled cooled espresso into churned gelato rather than into the base.

Churn cappuccino gelato

Churn the coffee-enriched base in your ice cream machine as with the base. If desired, fold in a small amount of whipped milk foam (briefly whipped cream) when transferring to the container for a cappuccino-like mouthfeel. Freeze until set, about 3–4 hours.

Incorporate chocolate and brandy

Whisk the cocoa powder into a small amount of warmed portion of the base to make a smooth chocolate slurry. Stir the chopped bittersweet chocolate into the warm slurry until melted and smooth. Remove from heat and stir in the brandy. Cool completely, then churn this chocolate-brandy base in the ice cream machine as with the fior di latte. Note: alcohol lowers freezing point — 2 tablespoons will add flavor without preventing firm set.

Finish

When churned, transfer to a container and freeze until firm, about 3–5 hours. Ripples of extra melted chocolate or a brandy-soaked chocolate curl can be folded in after churning if desired.

Label and freeze tubs until fully firm (4–6 hours or overnight). For serving, remove from freezer 5–10 minutes before scooping to soften slightly. Serve scoops of fior di latte, stracciatella, blackberry-mascarpone salted caramel, cappuccino, and chocolate brandy in individual cups or a tasting flight. Garnish as desired: fresh blackberries with the blackberry-mascarpone, a sprinkle of cocoa for chocolate brandy, and a light dusting of espresso powder for cappuccino.

Clean equipment promptly and store any leftover gelato covered in the coldest part of the freezer. For best texture, consume within 2 weeks.