"michelangelato" Sampler Recipe

Make the Gelato Base

In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is warm but not boiling.

Whisk Egg Yolks

In a bowl, whisk the egg yolks until they are pale and thick. Gradually pour in the warm milk mixture while whisking constantly to temper the eggs.

Cook the Mixture

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 8-10 minutes.

Add Flavoring

Remove from heat and stir in vanilla extract. If making fruit flavors, add the fruit puree; for chocolate, add cocoa powder. Let the mixture cool and then refrigerate for at least 4 hours or overnight.

Churn the Gelato

Churn the cooled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.

Make the Sorbet Base

In a saucepan, combine water and granulated sugar. Heat over medium heat until the sugar dissolves, then let it cool.

Mix with Juice and Fruit

Add the fresh fruit juice and pieces to the cooled sugar syrup. Mix well and refrigerate for about 2 hours.

Churn the Sorbetto

Churn the mixture in an ice cream maker until it reaches a fluffy consistency. Transfer to a container and freeze until firm.

Prepare the Cone Batter

In a bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add melted butter and water, mixing until smooth.

Cook the Mini Cones

Preheat a mini waffle cone maker. Pour a small amount of batter into the maker and close it. Cook until golden brown. Remove and shape into cones. Repeat until all batter is used.

Fill the Cones

Once the gelato and sorbetto are firm, scoop them into the prepared mini cones, alternating flavors if desired.

Serve

Arrange the filled mini cones on a platter and serve immediately for the best texture and flavor.