Ice Cream | Sherbet | Sorbet


Lemon Gelato

6 lemons – zested & juiced (approx 1/2 cup lemon zest & 1 cup lemon juice)
6 egg yolks
1 1/4 cups heavy whipping cream
2 1/2 cups half and half
1/2 teaspoon pure vanilla extract
1 1/4 cups sugar

Whisk egg yolks and heavy cream together into a bowl; set aside. Into a large sauce pan add half and half, lemon zest and sugar. Heat over medium heat stirring frequently until sugar dissolves. Remove from heat. Add some of the warm half and half mixture to the egg yolk mixture to temper. Gradually add the egg yolk mixture into the half and half mixture and stir well to combine. Return to medium heat and cook until mixture thickens. Remove from heat; stir in vanilla extract.

Allow pan to cool slightly. Cover with plastic wrap and place in refrigerator to cool completely.

When you’re ready to make your gelato stir in the lemon juice and process mixture in an ice cream maker according to manufacturer's directions.

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Chocolate Gelato

3 cups milk
3/4 cup sugar
2 tablespoons cornstarch
3/4 cup unsweetened cocoa

Bring 2 cups of the milk to a simmer in a medium saucepan over medium heat, then remove from heat. Combine remaining 1 cup milk, sugar, cornstarch, and cocoa in a bowl, add to hot milk, and cook until sugar and cocoa dissolve.

Set aside to let cool, then cover and refrigerate overnight. Process mixture in an ice cream maker according to manufacturer's directions.

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Honey Ice Cream

1 1/3 cups milk
1 1/3 cups heavy cream
3/4 cup honey
1/4 teaspoon vanilla extract
1 egg, separated

Put milk, cream, and honey into a medium heavy-bottomed saucepan and heat over medium heat, stirring often with a wooden spoon, until honey dissolves and mixture is hot, about 5 minutes. Add vanilla, then transfer mixture to a large bowl set into another large bowl, filled with ice, and set aside, stirring occasionally, until chilled.

Put egg white into a clean medium bowl and whisk until soft peaks form, about 2 minutes. Whisk egg yolk in a small bowl until pale yellow and thick, about 1 minute. Fold beaten egg white into egg yolk until well mixed, then fold egg mixture into chilled milk–honey mixture.

Process mixture in an ice cream maker according to manufacturer's directions. (Ice cream maintains a soft consistency even when fully frozen.)

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Guinness Stout Ice Cream

3/4 cup sugar
1/2 teaspoon kosher salt
6 egg yolks
2 cups heavy cream
1 1/2 cups Guinness Stout
1 teaspoon vanilla extract

Whisk together sugar, salt, and egg yolks in a 4 quart saucepan until smooth; stir in cream. Cook, stirring constantly, over medium heat, until the mixture thickens and coats the back of a spoon, about 4 minutes. Pour mixture through a fine strainer into a medium bowl, and whisk in stout and vanilla; refrigerate until chilled. Process in an ice cream maker according to manufacturer's instructions. Transfer to a resealable plastic container and freeze until firm, at least 4 hours.

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Pistachio Gelato

8 ounces shelled pistachios (about 1 3/4 cups)
2 cups whole milk
1/2 cup sugar
1 teaspoon kosher salt
Zest of one large lemon

In a large skillet, toast pistachios over high heat, stirring constantly for two to four minutes, or until you can easily smell toasted nuts. Transfer pistachios to a food processor and crush into very fine, almost powdery crumbs for five to seven minutes.

Add 1 tablespoon of milk to food processor and continue to blend until pistachios form a smooth paste-like ball. Add remaining milk, sugar, and salt, and process till well-combined. Pour through a fine-mesh strainer into a lidded container, stirring in lemon zest, to chill in refrigerator until cold. Churn in ice cream maker according to manufacturer's instructions. Gelato is best eaten as soon as it is churned, or within three days. If not serving immediately, thaw in refrigerator, stirring occasionally, for 15 to 20 minutes before serving.

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Ginger Ice Cream

2 cups whole milk
3/4 cup sugar
1/2 cup minced crystallized ginger
2 cups heavy cream
2 tablespoons vodka

Combine milk, sugar and ginger in the blender, and puree until the sugar is dissolved and the ginger is very fine. Add cream and vodka, stir, and refrigerate until cold. Process in ice cream maker according to manufacturer's directions. Transfer to plastic container(s), and freeze until firm.

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