Gelato & Sorbetto Selection Recipe

Time3h

Serves8

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

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Ingredients

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1
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.
2
Whisk the Egg Yolks
In a separate bowl, whisk the egg yolks until they become pale in color and slightly thickened.
3
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.
4
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).
5
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.
6
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.
7
Freeze
Transfer the gelato to an airtight container and freeze for at least 2 hours before serving.

8
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.
9
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.
10
Combine Ingredients
In a large bowl, mix the fruit puree, simple syrup, and lemon juice together until well combined.
11
Chill the Mixture
Cover the mixture and refrigerate for at least 2 hours to chill thoroughly.
12
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.
13
Freeze
Transfer the sorbetto to an airtight container and freeze for at least 2 hours before serving.