Ice Cream & Sorbet Recipe

Infuse milk and cream

In a medium saucepan combine whole milk, heavy cream, sliced ginger, light brown sugar and granulated sugar. Warm over medium heat until steam rises and sugar dissolves, stirring occasionally. Do not boil. Remove from heat, cover, and steep 30 minutes to infuse ginger flavor.

Prepare custard base

In a bowl, whisk the egg yolks lightly. Rewarm the infused milk mixture until it is hot but not boiling. Slowly ladle about 1/2 cup of the hot milk into the yolks, whisking constantly to temper. Continue pouring hot milk in a thin stream while whisking until about half of the milk is incorporated.

Cook custard

Return the tempered yolk mixture to the saucepan with the remaining milk. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard thickens and coats the back of the spoon (170–175°F / 77–80°C). Do not let it boil to avoid curdling.

Finish and chill

Strain the custard through a fine-mesh sieve into a clean bowl to remove ginger pieces. Stir in salt and vanilla extract. If you prefer a stronger ginger note, reserve some finely minced steeped ginger and stir it in now (optional). Cool to room temperature, then cover and refrigerate at least 4 hours or until thoroughly chilled (overnight preferred).

Churn and freeze

Churn the chilled custard in an ice cream maker according to manufacturer’s instructions until it reaches soft-serve consistency (about 20–30 minutes). Transfer to a freezer-safe container, press a piece of plastic wrap directly on the surface to prevent ice crystals, and freeze at least 4 hours to firm up.

In a small bowl whisk together crème fraîche, yuzu juice, powdered sugar and zest (if using) until smooth. Taste and adjust acidity or sweetness. Chill until ready to serve. Serve as a small dollop alongside the ginger brown sugar ice cream.

Make miso glaze

In a small saucepan, melt unsalted butter over low heat. Remove from heat and whisk in white miso paste and light brown sugar until smooth. The miso will thin when warmed; mix well.

Toss popcorn

Place popped popcorn in a large bowl, drizzle the miso-butter mixture over the top and toss gently to coat evenly. Sprinkle fine sea salt, taste, and adjust. Spread the popcorn on a baking sheet in a single layer to cool and crisp for 10 minutes. Reserve to garnish the ice cream just before serving.

Soak goji berries

Place dried goji berries in 1 cup water and let soak 10–15 minutes until plump. Reserve soaking liquid.

Cook pears

In a medium saucepan combine chopped pears, soaked goji berries (reserve a few for texture if desired), reserved soaking liquid, granulated sugar and lemon juice. Bring to a simmer over medium heat and cook gently until pears are very soft, about 10–12 minutes.

Blend and chill

Remove from heat and let cool slightly. Purée the mixture in a blender or with an immersion blender until very smooth. For an extra silky sorbet, pass the purée through a fine sieve to remove any fibrous bits. Stir in optional pear brandy or vodka (this keeps sorbet scoopable). Chill the purée thoroughly in the refrigerator, at least 2 hours or until very cold.

Churn and freeze

Churn the cold pear-goji purée in an ice cream maker according to manufacturer’s instructions until it reaches a sorbet consistency. Transfer to a freezer container and freeze at least 2–4 hours to firm.

Make lime leaf infusion

In a small saucepan combine coconut milk, water and torn lime leaves. Warm gently over low heat until steaming but not boiling, then remove from heat. Cover and steep 20–30 minutes to extract aromatics.

Sweeten and acidify

Strain the coconut-lime leaf infusion into a bowl, pressing on leaves to release flavor. Stir in granulated sugar, fine sea salt and calamansi juice (or lime-orange substitute) until sugar dissolves. Taste and adjust balance: more calamansi for brightness or a pinch more salt to enhance flavor.

Chill and churn

Chill the mixture thoroughly in the refrigerator (2 hours or overnight). Churn in an ice cream maker according to manufacturer’s instructions until a light, slightly granular sorbet forms (about 15–25 minutes). Transfer to a container and freeze 2–4 hours to firm.

Serve

Scoop the tropical lime leaf sorbet alongside a quenelle or scoop of ginger brown sugar ice cream and goji pear sorbet. Spoon a small dollop of yuzu crème fraîche on the plate and top the ice cream with a few pieces of miso popcorn for contrast.