Gelato Duo Recipe

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 warm.

Mix Egg Yolks

In a bowl, whisk the egg yolks until they are thick and pale. Gradually add the warm milk mixture to the egg yolks, whisking constantly to temper the eggs.

Cook the Mixture

Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly until it thickens slightly and coats the back of a spoon.

Cool and Freeze

Remove from heat, stir in the vanilla extract, and let it cool to room temperature. Chill in the refrigerator for at least 2 hours, then churn in an ice cream maker according to manufacturer's instructions.

Prepare the Base

In a saucepan, combine the whole milk, heavy cream, and sugar. Heat over medium heat until the sugar dissolves.

Mix Egg Yolks

In a bowl, whisk the egg yolks until thick and pale. Gradually add the warm milk mixture to the yolks, whisking constantly.

Combine Ingredients

Pour the mixture back into the saucepan and cook over low heat until thickened. Remove from heat, then whisk in the mascarpone cheese, espresso, coffee liqueur, and cocoa powder until smooth.

Cool and Freeze

Let the mixture cool to room temperature, then chill in the refrigerator for at least 2 hours. Churn in an ice cream maker according to manufacturer's instructions.

Mix Ingredients

In a mixing bowl, combine the flour, sugar, baking powder, and eggs. Mix until smooth, then stir in the melted butter and vanilla extract.

Preheat Pizzelle Maker

Preheat your pizzelle maker according to the manufacturer's instructions.

Cook Pizzelle

Drop a tablespoon of batter onto the preheated pizzelle maker and close the lid. Cook for about 30-40 seconds until golden brown. Repeat with remaining batter.

Cool and Serve

Allow pizzelle to cool on a wire rack before serving alongside the gelato.