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Artisanal Charcoal-Grilled Steak

time: 30 minutes Cook
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Gelato and sorbet have a storied history, dating back centuries to Italy and France, respectively. These frozen delights have evolved over time into a beloved global treat, cherished for their creamy textures and refreshing qualities. Today, we embark on a journey to create artisanal gelato and sorbet flavors that will transport your taste buds to new heights of culinary pleasure. So, don your chef’s hat, gather your ingredients, and prepare to embark on a flavorful adventure.


Step 1: Preparing the Gelato Base

In a saucepan, combine the whole milk and heavy cream. Split the vanilla bean lengthwise (if using) and scrape the seeds into the mixture. Add the empty vanilla pod as well. Heat the mixture over medium-low heat, bringing it to a gentle simmer. Remove from heat just before it begins to boil.

In a separate mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.

Gradually pour the warm milk and cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. If you’re using vanilla extract instead of a vanilla bean, add it at this stage.

Return the mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon. The custard is ready when it coats the back of the spoon and leaves a clear path when you run your finger through it. Be patient; this may take about 5-7 minutes.

Strain the custard through a fine-mesh strainer into a clean bowl to remove any bits of cooked egg or the vanilla pod. Allow it to cool to room temperature, then cover it with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 2 hours or overnight.

Step 2: Flavoring Your Gelato or Sorbet

Now, it’s time to infuse your base with artisanal flavors. Choose one or more of the following options:

For Pistachio Gelato:

Toast shelled pistachios in a dry skillet over medium heat until fragrant. Allow them to cool, then finely grind them in a food processor or blender. Mix the ground pistachios and almond extract into the chilled gelato base before churning.

For Strawberry Sorbet:

Hull and puree ripe strawberries in a blender or food processor. Combine the strawberry puree with fresh lemon juice, then add it to the chilled sorbet base.

For Dark Chocolate Gelato:

Melt finely chopped dark chocolate in a microwave or using a double boiler. If desired, add instant espresso powder for a subtle coffee flavor. Mix the melted chocolate (and espresso powder) into the chilled gelato base.

Step 3: Churning and Freezing

Pour the flavored gelato or sorbet base into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, and the mixture will become thicker and creamier as it churns.

Once your gelato or sorbet reaches a soft-serve consistency, transfer it to an airtight container. If you’ve made multiple flavors, layer them in the container, gently swirling them together for a marbled effect.

Cover the container with a lid and freeze for at least 2 hours to firm up the texture. It’s even better if you can leave it overnight.

Step 4: Serving and Enjoying

Before serving, allow your gelato or sorbet to sit at room temperature for a few minutes to soften slightly, making it easier to scoop.

Serve in chilled bowls or cones, garnished with fresh fruits, chocolate shavings, or a sprig of mint, depending on your chosen flavor.

Savor each bite of your artisanal creation and share the joy of homemade gelato or sorbet with friends and family.

There you have it, a guide to crafting artisanal gelato and sorbet flavors that will leave your taste buds delighted and your dessert repertoire expanded. Enjoy the journey of experimentation and the delicious results that come with it. Happy scooping!


prep time
ion time: 20 minutes
cooking time
time: 30 minutes
total time
me: 4 hours


  • Ice Cream Maker

  • Fine-Mesh Strainer

  • Mixing Bowls

  • Whisk

  • Saucepan

  • Wooden Spoon

  • Airtight Containers

  • Plastic Wrap


  • 2 cups whole milk

  • 1 cup heavy cream

  • 3/4 cup granulated sugar

  • 4 large egg yolks

  • 1 vanilla bean or 1 tablespoon pure vanilla extract

  • For Artisanal Flavors (Choose One or More):

  • Pistachio Gelato:

  • 1 cup shelled pistachios, toasted and finely ground

  • 1/2 teaspoon almond extract

  • Strawberry Sorbet:

  • 2 cups ripe strawberries, hulled and pureed

  • 1/4 cup fresh lemon juice

  • Dark Chocolate Gelato:

  • 6 ounces high-quality dark chocolate, finely chopped

  • 1/2 teaspoon instant espresso powder (optional)


Prepare gelato base.
Flavor the base.
Churn and freeze.
Serve and enjoy.
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