Gelato Service Recipe

Warm dairy

In a medium saucepan combine 2.5 cups whole milk, 1.5 cups heavy cream, 0.75 cups granulated sugar, 2 tbsp glucose syrup and the split vanilla bean (or 1 tsp vanilla). Warm over medium heat, stirring occasionally, until sugar is dissolved and mixture is steaming but not boiling (about 170°F / 77°C).

Temper yolks

Whisk 5 egg yolks in a bowl. Slowly pour about 1/3 of the hot dairy into the yolks in a thin stream while whisking constantly to temper. Then return the yolk mixture into the saucepan with the remaining dairy, stirring to combine.

Cook custard

Cook the mixture over medium-low heat, stirring constantly with a heatproof spatula, scraping the bottom, until it thickens and coats the back of the spatula (target 175–180°F / 80–82°C). Do not boil.

Finish and cool

Remove from heat. Stir in 3 tbsp bourbon and 1 tsp fine sea salt. If you used a vanilla bean, remove and scrape seeds in. Pour custard through a fine-mesh sieve into a clean bowl to remove any solids. Cool slightly (room temp) then cover and chill in the refrigerator until fully cold, at least 4 hours or overnight.

Churn

Once chilled, churn according to your ice cream maker's instructions until it reaches a soft-serve consistency (typically 20–30 minutes).

Harden

Transfer gelato to a container, smooth surface, cover directly with parchment or plastic wrap to prevent ice crystals, freeze for at least 2 hours to firm before serving.

Infuse tea

In a saucepan combine 2.25 cups whole milk and 1.25 cups heavy cream. Warm to steaming (not boiling), remove from heat and add 4 tsp Earl Grey tea leaves (or 4 tea bags). Cover and steep for 12–20 minutes for a pronounced bergamot flavor. Taste after 12 minutes and steep longer if desired.

Strain and reheat

Strain the infused dairy through a fine-mesh sieve lined with cheesecloth into the saucepan, pressing gently on the tea leaves to extract flavor. Rewarm the strained dairy with 0.75 cups sugar and 1.5 tbsp glucose until sugar dissolves and mixture is steaming.

Temper yolks & cook

Whisk 5 egg yolks in a bowl. Slowly whisk about 1/3 of the hot tea-dairy into the yolks to temper, then return everything to the saucepan. Cook over medium-low, stirring constantly, until custard thickens and reaches about 175–180°F (it should coat the back of a spoon).

Finish and chill

Remove from heat and stir in 0.5 tsp vanilla extract, 0.5 tsp bergamot zest if using, and 0.75 tsp fine sea salt. Strain through a fine-mesh sieve to ensure smoothness. Cool to room temp, then cover and chill thoroughly (4 hours or overnight).

Churn & freeze

Churn the chilled mixture in an ice cream maker to soft-serve consistency (20–30 minutes). Transfer to a container, press plastic wrap directly onto the surface, and freeze at least 2 hours to firm.

Prepare espresso

Brew strong espresso and allow to cool to room temperature. Measure 3/4 cup cooled espresso and set aside.

Warm dairy

In a saucepan combine 2.5 cups whole milk, 1.5 cups heavy cream, 0.75 cups sugar, and 2 tbsp glucose. Warm over medium heat until steaming and sugar dissolves.

Incorporate hazelnut

Whisk 3 tbsp hazelnut paste (or 4 tbsp Nutella) into the warm dairy until fully dissolved and smooth. If paste separates, remove from heat briefly and whisk vigorously to emulsify.

Temper yolks & add espresso

Whisk 5 egg yolks. Temper by slowly whisking ~1/3 of the hot hazelnut-dairy into the yolks, then return to the saucepan. Stir in the 3/4 cup cooled espresso. Cook over medium-low, stirring constantly, until custard thickens and coats the back of a spoon (175–180°F).

Finish & chill

Remove from heat and stir in 1 tsp fine sea salt. Strain the custard through a fine-mesh sieve to remove any bits. Cool to room temperature, then chill thoroughly in the refrigerator for at least 4 hours or overnight.

Churn with hazelnut pieces

Churn chilled custard in an ice cream maker per manufacturer's directions until soft-serve. During the last 2–3 minutes of churning, add 1/2 cup toasted chopped hazelnuts to incorporate a crunchy ripple.

Harden

Transfer to a container, smooth the top, press plastic wrap onto surface, and freeze 2–4 hours to firm before serving.