Ice Cream and Sorbet: 3 Refreshing Summer Recipes to Make with an Ice Cream Maker

July moves at the leisurely pace of long days, with sunlight beating against half-closed shutters and that longing for a flavour, a fragrance, something cool that carries your thoughts to the sea.

There is one thing the whole world envies us for, and every tourist looks for as soon as they set foot in Italy: gelato. Artisanal, creamy and rich. And lemon sorbet, tasting of a terrace overlooking the Amalfi Coast, of a Mediterranean holiday with sea salt still on your skin. Flavours that are culture before they are food.

You can recreate all of this at home without compromising on anything. In fact, you also get the pleasure of experimenting and making it your own, with that creative touch that turns every bowl into a little work of art. The three recipes below are variations on timeless classics: the fragrance of basil, the spark of ginger, the tradition of balsamic vinegar and the aroma of coffee. Every flavour speaks of Italy.

They are easy to prepare with Neve, the G3 Ferrari ice cream maker. No bowls to put in the freezer the night before, no calculations, no waiting: thanks to its built-in compressor, it churns creamy ice creams and sorbets in under an hour, with no pre-chilling required. Set the function and time, and from then on it is all about the fun: experimenting, tasting and dreaming up your next variation.

Lemon, Basil and Ginger Sorbet

A classic from the coast, with two unexpected companions: basil and ginger add a fresh touch and the fragrance of the kitchen garden. One spoonful and you are already on holiday.

Ingredients (8 half-cup servings)

• 1½ cups sugar
• 1½ cups water
• 1 cup freshly squeezed lemon juice
• 1 tablespoon finely grated lemon zest
• 12 g fresh ginger, about a 2 cm piece, thinly sliced
• 12 fresh basil leaves

Method

1. Combine the sugar, water and ginger slices in a medium saucepan and bring to the boil over medium-high heat. Reduce the heat to low and simmer without stirring until the sugar has dissolved, about 3-5 minutes.
2. Remove from the heat and add the basil leaves to the hot syrup. Leave them to infuse while the mixture cools completely, so they release their fragrance without cooking for too long.
3. Strain the cooled syrup, discarding the ginger and basil. You can prepare it in advance and keep it refrigerated until needed, just like the simple syrup in the basic recipe.
4. Add the lemon juice and zest, then stir to combine. Switch on the Neve ice cream maker, pour the mixture into the bowl and churn until fully thickened, about 50-60 minutes.

Vanilla and Coffee Ice Cream with Chopped Dark Chocolate and Pistachios

The base recipe for the most classic ice cream of all – vanilla – enriched with the aroma of coffee and the crunch of chopped pistachios. A dessert that evokes the corner café and long, sun-drenched afternoons.

Ingredients (8 small servings)

• 1 cup whole milk
• ½ cup sugar
• 1½ cups well-chilled heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon instant coffee
• 60 g dark chocolate, roughly chopped
• chopped pistachios to garnish, about 2-3 tablespoons

Method

1. Dissolve the instant coffee in two tablespoons of lukewarm milk, then leave it to cool completely.
2. In a medium bowl, combine the remaining milk, dissolved coffee and sugar. Whisk on low speed for a couple of minutes, until the sugar has dissolved.
3. Add the chilled cream and vanilla.
4. Switch on Neve and pour the mixture into the bowl using a spouted measuring cup. Churn for 50-60 minutes.
5. Add the chopped chocolate during the final 5 minutes.
6. To serve, finish each portion with a sprinkling of chopped pistachios.

Strawberry and Chocolate Ice Cream with Balsamic Vinegar of Modena Glaze

The red sweetness of strawberries, delicate chocolate shavings and a final signature touch: a drizzle of Balsamic Vinegar of Modena glaze. A flavour that speaks of the land of Emilia and of things made with patience.

Ingredients (about 8 small servings)

• 250 g ripe strawberries
• 1½ tablespoons freshly squeezed lemon juice
• ½ cup sugar
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 60 g dark chocolate, very finely chopped and kept refrigerated until needed
• Balsamic Vinegar of Modena glaze, as needed to garnish (about 1 teaspoon per serving)

Method

1. Combine the strawberries with the lemon juice and one-third cup of the sugar. Stir gently and leave to macerate for two hours. Once macerated, drain the strawberries and reserve the juice. Cut the fruit into small pieces.
2. In a bowl, dissolve the remaining sugar in the milk, whisking for one or two minutes on low speed or by hand.
3. Add the cream, the reserved strawberry juice and the vanilla.
4. Pour the mixture into the bowl, select the Ice Cream function and churn for 50-60 minutes, until fully thickened.
5. During the final five minutes, first add the strawberries cut into small pieces and, after one or two minutes, add the chopped chocolate.
6. To serve, drizzle each portion with a little balsamic glaze, drawing a spiral or a few lines across the surface.

Enjoy experimenting – leave the churning to Neve

Three bowls, three ways to tell the story of an Italian summer. Neve handles the hardest work: churning, chilling and bringing everything to the right creamy consistency. With its built-in compressor, it turns the ingredients into ice cream in under 60 minutes, while its dedicated ice cream and sorbet functions leave you free to enjoy the best part: trying new pairings, being bold and tasting.

Then comes the best moment of all: the first spoonful, enjoyed outdoors as the July heat finally makes amends.