Gelado / Ice Cream Recipe

Warm milk and cream

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream with 3 tablespoons granulated sugar and a pinch of salt. Warm over medium heat until steam appears and sugar dissolves (do not boil).

Temper egg yolks

Whisk 3 egg yolks in a bowl until smooth. Slowly drizzle about 1/3 cup of the warm milk mixture into the yolks while whisking constantly to temper them.

Cook custard

Return the tempered yolks to the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Remove from heat.

Finish base

Stir in 1 teaspoon vanilla extract. Strain the custard through a fine sieve into a clean bowl to remove any cooked egg bits. Stir in 1 teaspoon corn syrup (optional) to improve scoopability. Cool to room temperature, then refrigerate until fully chilled (at least 4 hours or overnight). This yields a neutral ice-cream base to split for three flavors.

Prepare syrup: In a small saucepan, combine 2 tablespoons granulated sugar and 1 tablespoon water. Heat just until sugar dissolves. Stir in 3 tablespoons fresh tangerine juice and 1 teaspoon tangerine zest. Simmer 1–2 minutes, then remove from heat and cool completely. Taste and adjust sweetness if needed.

Portion and churn: Remove 1/3 of the chilled custard base (about 1 1/3 cups). If you prefer a lighter sorbet-style tangerine, you can reserve only 3/4 cup base and mix with more tangerine syrup — for balance, fold the cooled tangerine syrup into the 1/3 portion. Chill mixture again briefly if warmed, then churn in an ice-cream maker according to manufacturer instructions until soft-set.

Finish and freeze: Transfer churned tangerine ice cream to a small container. Smooth surface and freeze at least 2 hours to firm up.

Mix lime flavor: Take another 1/3 portion of the chilled custard base. Stir in 2 tablespoons fresh lime juice, 1 teaspoon lime zest and 1 tablespoon powdered sugar or simple syrup until fully incorporated. Adjust sweetness to taste — lime should be bright but not overly tart.

Churn: Chill the lime-infused base if needed, then churn in an ice-cream maker until soft-set (follow manufacturer timing).

Freeze: Transfer to a container and freeze at least 2 hours to firm to scoopable consistency.

Cook compote: In a small saucepan, combine 3 oz mixed berries with 1 tablespoon granulated sugar and 1 teaspoon lemon juice. Cook over medium heat, stirring occasionally, until berries break down and mixture thickens slightly, about 4–6 minutes. Remove from heat and let cool. For a smoother sauce, pulse briefly with an immersion blender or strain to remove seeds if desired.

Prepare berry ice cream: Combine the remaining 1/3 portion of chilled custard base with the cooled berry compote. Fold gently to incorporate (leave some streaks if you want a ripple effect) or fully mix for uniform flavor.

Churn and freeze: Chill the mixture if warmed, then churn in an ice-cream maker until soft-set. Transfer to a container and freeze at least 2 hours.

Scoop 2 scoops: Remove containers from freezer and let sit 3–5 minutes at room temperature to soften slightly for easier scooping. Using an ice-cream scoop warmed in hot water, place two scoops total: choose any combination of Tangerina, Limão and Frutos Vermelhos to provide two scoops (for example, one scoop tangerine + one scoop mixed berries).

Garnish (optional): Sprinkle a pinch of extra tangerine zest on tangerine scoop, a tiny lime zest on the lime scoop, or a few whole berries beside the mixed-berry scoop. Serve immediately.