Micro Batch Gelato & Sorbetto Recipe

Prepare infusion

Combine whole milk, heavy cream, half the sugar (reserve remaining sugar for custard), glucose syrup, milk powder and the scraped vanilla bean (pod and seeds) in a medium saucepan. Warm over medium heat just until steam rises and tiny bubbles form around the edge — do not boil.

Temper yolks

In a bowl, whisk the egg yolks with the reserved sugar until pale and slightly thickened. Slowly pour about 1/3 of the warm milk mixture into the yolks while whisking constantly to temper. Then pour tempered yolks back into the saucepan with the remaining milk mixture.

Cook custard

Cook the mixture over medium-low heat, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not let it boil.

Strain and cool

Remove from heat, immediately strain custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any coagulated bits. Stir in fine sea salt. Place bowl over an ice bath and stir occasionally until cooled to room temperature (about 20–30 minutes).

Chill

Cover the surface with plastic wrap to prevent a skin from forming and refrigerate at least 4 hours or overnight until thoroughly chilled (this step improves texture).

Churn

Churn the chilled custard in an ice cream machine according to manufacturer instructions until it reaches a thick, soft-serve gelato consistency (typically 20–30 minutes for a small batch machine).

Harden briefly

Transfer churned gelato to a shallow, chilled container, smooth the surface, press a piece of parchment directly on top, and freeze for 1–2 hours to firm up to scoopable consistency for service.

Make simple syrup

Combine water and sugar in a small saucepan and bring to a simmer, stirring until sugar dissolves. Remove from heat and cool to room temperature.

Puree fruit

Place the chopped fruit and cooled simple syrup in a blender or food processor and puree until completely smooth. Add lemon juice, salt, and optional neutral spirit; blend to combine.

Strain and chill

Pass the puree through a fine-mesh sieve to remove fibers and seeds (especially for berries). Taste and adjust sweetness or acidity if needed. Chill the strained puree thoroughly in the refrigerator (at least 1 hour).

Churn

Churn the chilled fruit puree in an ice cream machine per manufacturer instructions until it reaches a smooth, scoopable sorbetto texture (15–25 minutes for small machines).

Harden

Transfer sorbetto to a shallow container, press plastic directly onto surface, and freeze 30–60 minutes until scoopable but not rock-hard.

Scoop three portions: For a three-scoop serving, portion two scoops of gelato and one scoop of sorbetto (or any seasonal combination) into a chilled bowl or cone. Use a warmed scoop (dip in hot water and dry) for clean scoops.

Garnish and serve: Top with a small spoon of fruit compote or toasted nuts if desired and a sprig of mint. Serve immediately.

Storage notes: Keep gelato and sorbetto covered and stored at -12°C to -18°C (10–0°F) if possible. Before serving from deep storage, let soften in refrigerator for 10–15 minutes or at room temperature for 3–5 minutes for easier scooping.