Jul 13 2026
Restaurants›Space 220 Restaurant›Gelato And Sorbet Recipe

Gelato And Sorbet Recipe

Inspired by Space 220 Restaurant
Time2h
Serves6

Vanilla, Chocolate, Birthday Cake, Strawberry or Mango

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Ingredients

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Gelato Ingredients

Sorbet Ingredients

Method

Gelato Directions

  1. 1

    Prepare the Base

    In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the mixture is warm and the sugar has dissolved, stirring occasionally.

  2. 2

    Whisk in Egg Yolks

    In a separate bowl, whisk together the egg yolks. Slowly pour about half of the warm milk mixture into the egg yolks, whisking constantly to temper the yolks. Then, pour the egg yolk mixture back into the saucepan with the milk mixture.

  3. 3

    Cook the Mixture

    Continue cooking the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Do not let it boil.

  4. 4

    Add Vanilla

    Remove the saucepan from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

  5. 5

    Churn the Gelato

    Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze until firm, about 2 hours.

Sorbet Directions

  1. 6

    Prepare Strawberry Mixture

    In a blender, combine the fresh strawberries, granulated sugar, lemon juice, and water. Blend until smooth.

  2. 7

    Strain (Optional)

    If you prefer a smoother texture, strain the mixture through a fine-mesh sieve to remove seeds.

  3. 8

    Chill the Mixture

    Pour the strawberry mixture into a container and place it in the freezer for about 2 hours, stirring every 30 minutes to break up ice crystals.

  4. 9

    Prepare Mango Sorbet

    In a separate blender, blend the mango pulp (or fresh mango) with the same amount of granulated sugar and a little lemon juice if desired until smooth.

  5. 10

    Chill and Freeze

    Pour the mango mixture into a container and freeze, stirring every 30 minutes, until it reaches a sorbet consistency, about 3-4 hours.

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