Fruit Gelato
Fruit gelato balances fresh fruit intensity with creamy dairy. The lean base lets fruit flavors shine.
Strawberry Gelato
Section titled “Strawberry Gelato”Peak-season strawberries create the best results. Roasting intensifies flavor for off-season fruit.
Ingredients
Section titled “Ingredients”| Component | 1x | 2x |
|---|---|---|
| Fruit | ||
| Fresh strawberries, hulled | 300g | 600g |
| Granulated sugar (for macerating) | 30g | 60g |
| Base | ||
| Whole milk | 340g (1⅓ c) | 680g (2⅔ c) |
| Heavy cream | 120g (½ c) | 240g (1 c) |
| Granulated sugar | 100g | 200g |
| Egg yolks | 80g (4) | 160g (8) |
| Corn syrup | 25g | 50g |
| Fine sea salt | 2g | 4g |
Yield: ~900ml (1x)
Method
Section titled “Method”-
Macerate: Toss strawberries with 30g sugar. Rest 1–2 hrs at room temp until juicy.
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Purée: Blend macerated berries until smooth. Strain if desired. Reserve 250g purée.
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Make custard: Combine the milk, cream, sugar, corn syrup (if any), and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
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Combine: Whisk in strawberry purée while warm.
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Chill: Ice bath until 4°C. Refrigerate overnight.
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Churn: Process to -6°C / 21°F. Transfer and harden 4+ hrs.
Peach Gelato
Section titled “Peach Gelato”Ingredients
Section titled “Ingredients”| Component | 1x | 2x |
|---|---|---|
| Fruit | ||
| Ripe peaches | 400g (~3 medium) | 800g |
| Granulated sugar (for roasting) | 25g | 50g |
| Base | ||
| Whole milk | 300g (1¼ c) | 600g (2½ c) |
| Heavy cream | 130g (½ c + 1T) | 260g (1 c + 2T) |
| Granulated sugar | 90g | 180g |
| Egg yolks | 80g (4) | 160g (8) |
| Corn syrup | 25g | 50g |
| Lemon juice | 10g | 20g |
| Fine sea salt | 2g | 4g |
Yield: ~900ml (1x)
Method
Section titled “Method”-
Roast peaches: Halve and pit peaches. Toss with 25g sugar. Roast at 200°C / 400°F for 25–30 min until caramelized. Cool.
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Purée: Blend roasted peaches (skins on) until smooth. Measure 280g purée.
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Make custard: Combine the milk, cream, sugar, corn syrup (if any), and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
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Combine: Whisk peach purée into the strained base. Once below 40°C, whisk in the lemon juice.
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Age and churn: Chill overnight. Churn to -6°C.
Raspberry Gelato
Section titled “Raspberry Gelato”Ingredients
Section titled “Ingredients”| Component | 1x | 2x |
|---|---|---|
| Fruit | ||
| Fresh raspberries | 250g | 500g |
| Base | ||
| Whole milk | 350g (1½ c) | 700g (3 c) |
| Heavy cream | 120g (½ c) | 240g (1 c) |
| Granulated sugar | 110g | 220g |
| Egg yolks | 80g (4) | 160g (8) |
| Corn syrup | 30g | 60g |
| Lemon juice | 8g | 16g |
| Fine sea salt | 2g | 4g |
Yield: ~900ml (1x)
Method
Section titled “Method”-
Purée and strain: Blend raspberries. Strain through fine mesh to remove seeds. Reserve 180g strained purée.
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Make custard: Combine the milk, cream, sugar, corn syrup (if any), and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
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Combine: Whisk raspberry purée into the strained base. Once below 40°C, whisk in the lemon juice.
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Age and churn: Chill overnight. Churn to -6°C.
Mango Gelato
Section titled “Mango Gelato”Ingredients
Section titled “Ingredients”| Component | 1x | 2x |
|---|---|---|
| Fruit | ||
| Ripe mango purée | 200g | 400g |
| Lime juice | 15g | 30g |
| Base | ||
| Whole milk | 320g (1⅓ c) | 640g (2⅔ c) |
| Heavy cream | 130g (½ c + 1T) | 260g (1 c + 2T) |
| Granulated sugar | 95g | 190g |
| Egg yolks | 80g (4) | 160g (8) |
| Corn syrup | 25g | 50g |
| Fine sea salt | 2g | 4g |
Yield: ~900ml (1x)
Method
Section titled “Method”-
Prepare mango: If using fresh, purée flesh until smooth. Ataulfo/Alphonso varieties are best.
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Make custard: Combine the milk, cream, sugar, corn syrup (if any), and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
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Combine: Whisk mango purée into the strained base. Once below 40°C, whisk in the lime juice.
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Age and churn: Chill overnight. Churn to -6°C.
Lemon Gelato (Gelato al Limone)
Section titled “Lemon Gelato (Gelato al Limone)”Intensely citrus—a Sicilian classic.
Ingredients
Section titled “Ingredients”| Component | 1x | 2x |
|---|---|---|
| Citrus | ||
| Lemon zest | 12g (4 lemons) | 24g |
| Fresh lemon juice | 80g (⅓ c) | 160g (⅔ c) |
| Base | ||
| Whole milk | 400g (1⅔ c) | 800g (3⅓ c) |
| Heavy cream | 100g (scant ½ c) | 200g (scant 1 c) |
| Granulated sugar | 140g | 280g |
| Egg yolks | 60g (3) | 120g (6) |
| Corn syrup | 35g | 70g |
| Fine sea salt | 2g | 4g |
Yield: ~900ml (1x)
Method
Section titled “Method”-
Infuse zest: Combine milk and zest in saucepan. Heat to 70°C. Remove from heat, cover, steep 30 min.
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Make custard: Strain out the zest, then combine the milk, cream, sugar, corn syrup (if any), and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
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Add juice: Once the strained base is below 40°C, whisk in the lemon juice. (Adding to hot custard can curdle.)
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Age and churn: Chill overnight. Churn to -6°C.
Banana Gelato
Section titled “Banana Gelato”Ingredients
Section titled “Ingredients”| Component | 1x | 2x |
|---|---|---|
| Fruit | ||
| Very ripe bananas | 250g (~2 large) | 500g |
| Lemon juice | 10g | 20g |
| Base | ||
| Whole milk | 300g (1¼ c) | 600g (2½ c) |
| Heavy cream | 150g (⅔ c) | 300g (1⅓ c) |
| Granulated sugar | 90g | 180g |
| Egg yolks | 80g (4) | 160g (8) |
| Corn syrup | 30g | 60g |
| Fine sea salt | 2g | 4g |
| Vanilla extract | 5g | 10g |
Yield: ~900ml (1x)
Method
Section titled “Method”-
Purée bananas: Blend ripe bananas with lemon juice until smooth. Reserve 220g purée.
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Make custard: Combine the milk, cream, sugar, corn syrup (if any), and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
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Combine: Whisk banana purée into the strained base. Once below 40°C, whisk in the vanilla.
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Age and churn: Chill overnight. Churn to -6°C.
Fig Honey Gelato
Section titled “Fig Honey Gelato”Ingredients
Section titled “Ingredients”| Component | 1x | 2x |
|---|---|---|
| Fruit | ||
| Fresh figs, stemmed and quartered | 250g | 500g |
| Honey | 40g | 80g |
| Base | ||
| Whole milk | 320g (1⅓ c) | 640g (2⅔ c) |
| Heavy cream | 130g (½ c + 1T) | 260g (1 c + 2T) |
| Granulated sugar | 70g | 140g |
| Egg yolks | 80g (4) | 160g (8) |
| Corn syrup | 20g | 40g |
| Fine sea salt | 2g | 4g |
Yield: ~900ml (1x)
Method
Section titled “Method”-
Roast figs: Toss figs with honey. Roast at 190°C / 375°F for 20 min until jammy. Cool.
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Purée: Blend roasted figs until smooth. Reserve 200g purée.
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Make custard: Combine the milk, cream, sugar, corn syrup (if any), and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
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Combine: Whisk fig purée into the strained base.
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Age and churn: Chill overnight. Churn to -6°C.