Seasonal Gelato

Seasonal gelato captures the flavors of each time of year—from autumn spices to summer celebrations.

Pumpkin Spice Gelato

Fall classic with real roasted pumpkin.

Ingredients

Component	1x	2x
Pumpkin
Pumpkin purée (roasted or canned)	150g	300g
Spices
Ground cinnamon	3g	6g
Ground ginger	1.5g	3g
Ground nutmeg	0.5g	1g
Ground cloves	0.3g	0.6g
Base
Whole milk	300g (1¼ c)	600g (2½ c)
Heavy cream	150g (⅔ c)	300g (1⅓ c)
Brown sugar	100g	200g
Granulated sugar	40g	80g
Egg yolks	100g (5)	200g (10)
Corn syrup	25g	50g
Fine sea salt	2g	4g
Vanilla extract	5g	10g

Yield: ~950ml (1x)

Method

1. Toast spices: Combine spices in dry pan. Toast over low heat 1–2 min until fragrant. Cool.

2. Make custard: Combine the milk, cream, sugars, corn syrup, salt, and toasted spices 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. Add pumpkin: Whisk the pumpkin purée into the hot strained base.

4. Blend: Immersion blend until smooth.

5. Add vanilla: Once the base cools below 40°C, whisk in the vanilla extract.

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

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Apple Cider Gelato

Concentrated apple flavor.

Ingredients

Component	1x	2x
Cider
Fresh apple cider	500g (2 c)	1000g (4 c)
Base
Heavy cream	200g (generous ¾ c)	400g (1⅔ c)
Granulated sugar	80g	160g
Egg yolks	80g (4)	160g (8)
Corn syrup	30g	60g
Ground cinnamon	1g	2g
Fine sea salt	2g	4g

Yield: ~900ml (1x)

Method

1. Reduce cider: Simmer apple cider until reduced to 200g (~40% of original). This takes 30–45 min. Cool.

2. Make custard: Combine the reduced cider, cream, sugar, corn syrup, cinnamon, 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. Age and churn: Chill overnight. Churn to -6°C.

Note

Reducing cider concentrates apple flavor and natural sugars. Don’t skip this step.

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Eggnog Gelato

Holiday indulgence.

Ingredients

Component	1x	2x
Base
Whole milk	280g (generous 1 c)	560g (2⅓ c)
Heavy cream	200g (generous ¾ c)	400g (1⅔ c)
Granulated sugar	110g	220g
Egg yolks	120g (6)	240g (12)
Corn syrup	25g	50g
Spices
Ground nutmeg	2g	4g
Ground cinnamon	0.5g	1g
Optional
Dark rum	20g	40g
Vanilla extract	5g	10g
Fine sea salt	2g	4g

Yield: ~900ml (1x)

Method

1. Make custard: Combine the milk, cream, sugar, corn syrup, spices, 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 flavorings: Once the strained base cools below 40°C, whisk in the vanilla and rum (if using).

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

4. Garnish: Fresh grated nutmeg on each serving.

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Gingerbread Gelato

Molasses and warm spices.

Ingredients

Component	1x	2x
Spices
Ground ginger	4g	8g
Ground cinnamon	2g	4g
Ground cloves	0.5g	1g
Ground nutmeg	0.5g	1g
Base
Whole milk	340g (1⅓ c)	680g (2⅔ c)
Heavy cream	150g (⅔ c)	300g (1⅓ c)
Brown sugar	80g	160g
Granulated sugar	40g	80g
Molasses	40g	80g
Egg yolks	80g (4)	160g (8)
Corn syrup	20g	40g
Fine sea salt	2g	4g

Yield: ~900ml (1x)

Method

1. Toast spices: Dry toast spices until fragrant.

2. Make custard: Combine the milk, cream, sugars, molasses, corn syrup, spices, 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. Age and churn: Chill overnight. Churn to -6°C.

Inclusion: Fold in gingerbread cookie pieces during last 30 sec.

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Peppermint Gelato

Clean, cool, festive.

Ingredients

Component	1x	2x
Mint
Fresh peppermint leaves	30g	60g
Peppermint extract	3g	6g
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: Blanch 10 sec, ice bath, squeeze dry. This blanch-and-blend approach is an intentional color-preserving alternative to the v2 cold-steep method.

2. Blend: Purée blanched mint with cold milk.

3. Strain: Through fine mesh.

4. Make custard: Add the cream, sugar, corn syrup, and salt to the mint milk and combine 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. Add extract: Once the strained base cools below 40°C, whisk in the peppermint extract.

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

Inclusion: Fold in crushed candy canes during last 30 sec. Serve within 5 days (candy softens).

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Cranberry Orange Gelato

Festive tartness with citrus.

Ingredients

Component	1x	2x
Fruit
Fresh cranberries	200g	400g
Orange juice	80g (⅓ c)	160g (⅔ c)
Orange zest	6g	12g
Base
Whole milk	300g (1¼ c)	600g (2½ c)
Heavy cream	150g (⅔ c)	300g (1⅓ c)
Granulated sugar	140g	280g
Egg yolks	80g (4)	160g (8)
Corn syrup	30g	60g
Fine sea salt	2g	4g

Yield: ~900ml (1x)

Method

1. Cook cranberries: Combine cranberries, orange juice, zest, and 40g sugar in saucepan. Simmer until berries burst and thicken, 10–15 min.

2. Purée: Blend until smooth. Strain to remove skins. Reserve 180g purée.

3. Make custard: Combine the milk, cream, remaining 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. Combine: Whisk the cranberry purée into the strained base.

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

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Strawberry Balsamic (Spring)

Peak strawberry season celebration.

Ingredients

Component	1x	2x
Fruit
Fresh strawberries	300g	600g
Aged balsamic vinegar	25g	50g
Base
Whole milk	320g (1⅓ c)	640g (2⅔ c)
Heavy cream	130g (½ c + 1T)	260g (1 c + 2T)
Granulated sugar	100g	200g
Egg yolks	80g (4)	160g (8)
Corn syrup	25g	50g
Fine sea salt	2g	4g
Black pepper	0.5g	1g

Yield: ~900ml (1x)

Method

1. Macerate: Toss strawberries with balsamic and 30g sugar. Rest 2 hrs.

2. Purée: Blend macerated berries. Strain. Reserve 240g purée.

3. Make custard: Combine the milk, cream, sugar, corn syrup, salt, and black pepper 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. Combine: Whisk the strawberry-balsamic purée into the strained base.

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

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Peach Brown Butter (Summer)

Peak summer peaches with nutty richness.

Ingredients

Component	1x	2x
Peaches
Ripe peaches	350g	700g
Brown Butter
Unsalted butter	60g	120g
Base
Whole milk	300g (1¼ c)	600g (2½ c)
Heavy cream	100g (scant ½ c)	200g (scant 1 c)
Granulated sugar	100g	200g
Brown sugar	25g	50g
Egg yolks	80g (4)	160g (8)
Corn syrup	25g	50g
Fine sea salt	2g	4g

Yield: ~900ml (1x)

Method

1. Brown butter: Cook butter until amber and nutty. Set aside.

2. Roast peaches: Halve, pit. Roast at 200°C / 400°F for 25 min. Purée. Reserve 280g.

3. Make custard: Combine the milk, cream, sugars, 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. Combine: Whisk the brown butter and peach purée into the strained base.

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