Gelato & Sorbetto Selection Recipe

Make the Gelato Base

In a medium saucepan, combine the whole milk, heavy cream, and sugar. Heat gently over medium heat until the mixture is hot but not boiling, stirring occasionally.

Whisk the Egg Yolks

In a separate bowl, whisk the egg yolks until they become pale in color and slightly thickened.

Temper the Egg Yolks

Slowly pour about a cup of the hot milk mixture into the egg yolks, whisking constantly. This will temper the yolks and prevent them from curdling.

Combine and Thicken

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).

Add Vanilla

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

Churn the Gelato

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freeze

Transfer the gelato to an airtight container and freeze for at least 2 hours before serving.

Prepare the Fruit Puree

If using whole fruit, wash, peel (if necessary), and chop the fruit into small pieces. Blend the fruit in a food processor until smooth. If making lemon sorbetto, you can skip this step.

Make the Simple Syrup

In a saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Allow to cool.

Combine Ingredients

In a large bowl, mix the fruit puree, simple syrup, and lemon juice together until well combined.

Chill the Mixture

Cover the mixture and refrigerate for at least 2 hours to chill thoroughly.

Churn the Sorbetto

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a smooth consistency.

Freeze

Transfer the sorbetto to an airtight container and freeze for at least 2 hours before serving.