Sorbetto / Gelato Recipe

Inspired by Terza

Time3h

Serves6

Make Sorbetto / Gelato Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Combine Milk and Cream
In a medium saucepan, combine 2 cups of whole milk and 1 cup of heavy cream. Heat over medium heat until the mixture is warm but not boiling.
2
Mix Sugar and Egg Yolks
In a separate bowl, whisk together 1 cup of granulated sugar and 4 large egg yolks until the mixture is pale and slightly thickened.
3
Temper the Egg Mixture
Slowly pour about half of the warm milk and cream mixture into the egg yolk mixture while whisking constantly to avoid curdling.
4
Combine Mixtures
Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Stir to combine.
5
Heat and Thicken
Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F or 77°C). Do not let it boil.
6
Cool the Base
Remove the saucepan from heat and stir in 2 teaspoons of vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature, then refrigerate until chilled (at least 2 hours).

7
Add Fruit Puree
Once the base is chilled, add 1 cup of your chosen fresh fruit puree to the mixture and stir until well combined.
8
Churn the Mixture
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it thickens and has a soft-serve consistency.
9
Freeze the Sorbetto/Gelato
Transfer the churned mixture into an airtight container. Freeze for at least 4 hours or until firm.