House Made Gelato Or Sorbetto Recipe
chef's choice of the fresh seasonal flavors
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.
Gelato Base
Flavor Base (Seasonal)
Method
Gelato Preparation
- 1
Heat the Base
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is hot but not boiling.
- 2
Mix Sugar and Egg Yolks
In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and creamy.
- 3
- 4
Cook the Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it 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 custard to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Flavoring the Gelato
- 6
Prepare Fruit Puree
For the strawberry gelato, blend fresh strawberries in a blender until smooth. For the mango gelato, blend the fresh mango until smooth. For the mint gelato, finely chop the mint leaves.
- 7
Mix Flavor Base
In a bowl, combine the prepared fruit puree or chopped mint leaves with the cooled gelato base. If making lemon gelato, add lemon zest to the base.
Churning and Freezing
- 8
Churn the Mixture
Pour the flavored gelato mixture into an ice cream maker and churn according to the manufacturer's instructions until it has a thick, soft-serve consistency.
- 9
Freeze the Gelato
Transfer the gelato to an airtight container and freeze for at least 4 hours to firm up before serving.
