Seasonal Gelato Recipe

Warm milk and cream

In a medium saucepan, combine 3 cups whole milk and 1 cup heavy cream. Split the vanilla bean lengthwise and scrape seeds into the milk (or add 1 tsp vanilla extract later). Warm over medium heat until just below simmering (steam rises and small bubbles appear at edges), about 5–7 minutes. Do not boil.

Whisk yolks and sugar

While milk warms, whisk 5 egg yolks with 3 tablespoons granulated sugar and 1 teaspoon fine sea salt in a heatproof bowl until pale and slightly thickened, about 2–3 minutes.

Temper eggs

Slowly ladle about 1/2 cup of the hot milk mixture into the yolk mixture while whisking constantly to temper the yolks. Continue adding hot milk in a thin stream, whisking, until about half of the milk is incorporated. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking constantly.

Cook custard

Return saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard thickens enough to coat the back of the spoon (nappe), about 5–8 minutes and to a temperature of 170–175°F (77–80°C). Do not let it boil.

Strain and cool

Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and vanilla pod pieces. Stir in 2 teaspoons invert sugar or light corn syrup if using for a smoother texture. Press a piece of plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator until cold, at least 2 hours or overnight for best texture.

Prepare fruit

While the custard cools, wash and prepare 2 cups of your chosen fruit. For strawberries, hull and quarter; for peaches, peel, pit and slice; for raspberries, use whole.

Sweeten and macerate

Place the fruit in a blender or food processor with 3 tablespoons powdered or caster sugar and 1 tablespoon fresh lemon juice. Puree until smooth. Taste and add up to 1 teaspoon limoncello or light liqueur if desired for brightness. If the puree seems very watery, cook briefly in a small saucepan over medium heat for 2–3 minutes to concentrate, then cool completely.

Strain (optional)

For an extra-silky gelato, press the purée through a fine-mesh sieve to remove seeds (especially for raspberries) and any fibrous bits. Chill the purée until cold.

Combine base and purée

Once both the custard base and fruit purée are fully chilled, fold the purée into the custard. Use 1 to 1 1/2 cups purée depending on how intense and fruity you want the gelato (for this recipe assume using all 2 cups yields a vibrant fruit gelato). Stir until completely integrated and uniform.

Churn

Pour the mixture into an ice cream maker and churn according to the manufacturer's directions until it reaches a soft-serve consistency, usually 20–30 minutes. Gelato generally churns slightly slower and to a denser finish than ice cream.

Add mix-ins

If using toasted nuts, fold them in during the last 2–3 minutes of churning or stir them into the churned gelato.

Harden

Transfer churned gelato to a shallow airtight container. Smooth the surface, press a piece of parchment directly onto the surface, and seal the lid. Freeze for at least 2–4 hours to firm up to scoopable texture. Gelato is best served slightly softer than ice cream, so remove from freezer 5–10 minutes before serving.

Serve

Scoop into chilled bowls or cones. Garnish with fresh mint leaves, a pinch of flaky salt if desired, and a sprinkle of toasted almonds or chopped pistachios. Enjoy under the 'Taste The Summer' sun.