Herb & Floral Gelato

Herbal and floral gelato require delicate extraction to capture aromatics without bitterness or vegetal notes.

Lavender Gelato

Subtle floral—easy to over-extract.

Ingredients

Component	1x	2x
Aromatics
Dried culinary lavender	6g	12g
Base
Whole milk	380g (1½ c + 2T)	760g (3¼ c)
Heavy cream	140g (generous ½ c)	280g (generous 1 c)
Granulated sugar	130g	260g
Egg yolks	80g (4)	160g (8)
Corn syrup	25g	50g
Honey	20g	40g
Fine sea salt	2g	4g

Yield: ~900ml (1x)

Method

1. Infuse: Combine milk, cream, and lavender in saucepan. Heat to 70°C. Remove from heat, cover, steep exactly 15 min. Longer becomes soapy.

2. Strain: Through fine mesh, pressing gently.

3. Make base: Combine the infused milk and cream, sugar, corn syrup, honey, 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.

4. Age: Chill overnight.

5. Churn: Process to -6°C.

Caution

Use culinary lavender only. Ornamental varieties are treated with pesticides.

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Fresh Mint Gelato

Bright, clean mint without toothpaste flavor.

Ingredients

Component	1x	2x
Aromatics
Fresh mint leaves, packed	40g	80g
Base
Whole milk	380g (1½ c + 2T)	760g (3¼ c)
Heavy cream	140g (generous ½ c)	280g (generous 1 c)
Granulated sugar	130g	260g
Egg yolks	80g (4)	160g (8)
Corn syrup	25g	50g
Fine sea salt	2g	4g

Yield: ~900ml (1x)

Method

1. Blanch mint: Boil water. Blanch mint 10 sec. Immediately ice bath. Squeeze dry. (Preserves color, removes raw edge.)

2. Blend: Combine blanched mint with cold milk. Blend until completely smooth, 2 min.

3. Strain: Through fine mesh, pressing firmly.

4. Make base: Combine the mint milk, cream, sugar, corn syrup, 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.

5. Age and churn: Chill overnight. Churn to -6°C.

Note

Blanching is essential—raw mint turns brown and tastes vegetal.

Tip

Color-preserving alternative: Blend the blanched mint into the cold, strained base after the sous vide rather than cooking it in—heat dulls the bright green.

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Basil Gelato

Savory-sweet with Italian flair.

Ingredients

Component	1x	2x
Aromatics
Fresh basil leaves, packed	35g	70g
Base
Whole milk	380g (1½ c + 2T)	760g (3¼ c)
Heavy cream	130g (½ c + 1T)	260g (1 c + 2T)
Granulated sugar	125g	250g
Egg yolks	80g (4)	160g (8)
Corn syrup	25g	50g
Lemon zest	3g	6g
Fine sea salt	2g	4g

Yield: ~900ml (1x)

Method

1. Blanch basil: Boil water. Blanch basil 5 sec. Ice bath immediately. Squeeze very dry.

2. Blend: Combine blanched basil with cold milk and lemon zest. Blend until smooth.

3. Strain: Through fine mesh.

4. Make base: Combine the basil milk, cream, sugar, corn syrup, 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.

5. Age and churn: Chill overnight. Churn to -6°C.

Tip

Color-preserving alternative: Blend the blanched basil into the cold, strained base after the sous vide rather than cooking it in—heat dulls the bright green.

Pairing: Serve with strawberry sorbet or balsamic reduction.

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Rose Gelato

Delicate Persian-inspired flavor.

Ingredients

Component	1x	2x
Aromatics
Rose water	15g	30g
Dried rose petals (optional garnish)	5g	10g
Base
Whole milk	380g (1½ c + 2T)	760g (3¼ c)
Heavy cream	140g (generous ½ c)	280g (generous 1 c)
Granulated sugar	130g	260g
Egg yolks	80g (4)	160g (8)
Corn syrup	25g	50g
Fine sea salt	2g	4g

Yield: ~900ml (1x)

Method

1. Make base: Combine the milk, cream, sugar, corn syrup, 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.

2. Add rose water: Once the strained base is below 40°C, whisk in the rose water.

3. Age: Chill overnight.

4. Churn: Process to -6°C.

5. Garnish: Fold in crushed dried rose petals during last 30 sec of churn if desired.

Note

Rose water varies dramatically by brand. Start with 10g and adjust to taste before aging.

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Rosemary Honey Gelato

Herbaceous with honey sweetness.

Ingredients

Component	1x	2x
Aromatics
Fresh rosemary sprigs	15g (4–5 sprigs)	30g
Base
Whole milk	360g (1½ c)	720g (3 c)
Heavy cream	140g (generous ½ c)	280g (generous 1 c)
Granulated sugar	80g	160g
Honey	60g	120g
Egg yolks	80g (4)	160g (8)
Fine sea salt	2g	4g

Yield: ~900ml (1x)

Method

1. Infuse: Combine milk, cream, and rosemary in saucepan. Heat to 70°C. Remove from heat, cover, steep 20 min.

2. Strain: Remove rosemary.

3. Make base: Combine the infused milk and cream, sugar, honey, 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.

4. Age and churn: Chill overnight. Churn to -6°C.

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Thyme Lemon Gelato

Savory-sweet with bright citrus.

Ingredients

Component	1x	2x
Aromatics
Fresh thyme sprigs	12g (8–10 sprigs)	24g
Lemon zest	8g	16g
Lemon juice	25g	50g
Base
Whole milk	360g (1½ c)	720g (3 c)
Heavy cream	140g (generous ½ c)	280g (generous 1 c)
Granulated sugar	135g	270g
Egg yolks	80g (4)	160g (8)
Corn syrup	25g	50g
Fine sea salt	2g	4g

Yield: ~900ml (1x)

Method

1. Infuse: Combine milk, cream, thyme, and lemon zest in saucepan. Heat to 70°C. Remove from heat, cover, steep 25 min.

2. Strain: Through fine mesh.

3. Make base: Combine the infused milk and cream, sugar, corn syrup, 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.

4. Add juice: Once the strained base is below 40°C, whisk in the lemon juice.

5. Age and churn: Chill overnight. Churn to -6°C.

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Chamomile Honey Gelato

Soothing, floral, honey-forward.

Ingredients

Component	1x	2x
Aromatics
Dried chamomile flowers	12g	24g
Base
Whole milk	360g (1½ c)	720g (3 c)
Heavy cream	140g (generous ½ c)	280g (generous 1 c)
Granulated sugar	70g	140g
Honey	70g	140g
Egg yolks	80g (4)	160g (8)
Fine sea salt	2g	4g

Yield: ~900ml (1x)

Method

1. Infuse: Combine milk, cream, and chamomile in saucepan. Heat to 70°C. Remove from heat, cover, steep 20 min.

2. Strain: Through fine mesh.

3. Make base: Combine the infused milk and cream, sugar, honey, 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.

4. Age and churn: Chill overnight. Churn to -6°C.

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Saffron Gelato

Luxurious, golden, subtly floral.

Ingredients

Component	1x	2x
Aromatics
Saffron threads	0.3g (generous pinch)	0.6g
Warm milk (for blooming)	30g	60g
Base
Whole milk	350g (1½ c)	700g (3 c)
Heavy cream	140g (generous ½ c)	280g (generous 1 c)
Granulated sugar	125g	250g
Egg yolks	80g (4)	160g (8)
Corn syrup	25g	50g
Fine sea salt	2g	4g

Yield: ~900ml (1x)

Method

1. Bloom saffron: Add saffron to warm milk (60°C). Let steep 30 min minimum.

2. Make base: Combine the remaining milk, cream, sugar, corn syrup, 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.

3. Combine: Whisk in the saffron milk, including the threads.

4. Age and churn: Chill overnight (color intensifies). Churn to -6°C.