Ice Creams And Sherbets Recipe

Infuse dairy

In a medium saucepan combine whole milk, heavy cream, and half the sugar (1 1/2 tbs). If using a vanilla bean: add the scraped seeds and the pod. Warm over medium heat until the mixture is steaming and small bubbles form at the edges (do not boil), about 6–8 minutes. Remove from heat, cover, and let steep 20–30 minutes for strong vanilla flavor. If using vanilla extract, add it later with the bourbon.

Prepare custard base

In a heatproof bowl, whisk the egg yolks with the remaining sugar (1 1/2 tbs) until slightly pale. Rewarm the infused dairy to a simmer. Slowly temper the yolks by whisking while adding about 1/3 cup of the hot dairy to the yolks in a slow stream. Repeat with another 1/3 cup. Then slowly pour the tempered yolk mixture back into the saucepan with the remaining hot dairy, stirring constantly.

Cook to custard

Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard coats the back of the spoon and reaches roughly 170–175°F (use a thermometer) or when it thickly coats and leaves a clean line when you run your finger across the coated spoon — about 5–8 minutes. Do not boil; if it starts to bubble, immediately remove from heat.

Strain and cool

Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and the vanilla pod. Stir in the sea salt and bourbon (and vanilla extract here if used). Place the bowl in an ice bath and stir occasionally until the mixture cools to room temperature, about 15 minutes.

Chill the base

Cover the bowl and refrigerate until completely cold, at least 4 hours or overnight. Chilling improves texture and flavor development.

Churn the ice cream

Pour the chilled custard into a pre-cooled ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency (typically 20–30 minutes).

Harden

Transfer the churned ice cream to a lidded container, press a piece of plastic wrap onto the surface to prevent ice crystals, close the lid, and freeze until firm, at least 4 hours, preferably overnight.

Macération

Place the chopped strawberries and the 3 tbs sugar in a bowl and let sit 15–20 minutes to macerate and release juices. Stir occasionally.

Purée and balance

Transfer the macerated strawberries (with their juices) to a blender or food processor. Add lemon juice, light corn syrup, and the pinch of salt. Purée until completely smooth, about 1 minute. Taste and add up to 1 tbs more sugar or a bit more lemon if needed — sherbet should be bright and slightly sweet-tart.

Adjust texture

If the purée is very thick, stir in cold water to reach a pourable sherbet base consistency (about 1 cup total liquid including fruit juice). Chill the purée thoroughly in the refrigerator until very cold, at least 1 hour — better if 2 hours.

Churn sherbet

Pour the chilled strawberry purée into the ice cream maker and churn according to manufacturer’s directions until it becomes thick and scoopable, usually 15–25 minutes.

Harden and set

Transfer the sherbet to a shallow lidded container, smooth the top, press a piece of plastic wrap onto the surface, close the lid, and freeze until firm, about 2–4 hours.

Before serving, toast the chopped nuts in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 3–5 minutes. Cool on a plate.

Scoop the Vanilla Bourbon Ice Cream and the Strawberry Sherbet into bowls or cones. Garnish with toasted nuts, fresh strawberry halves, and mint leaves as desired. Let slightly soften 3–5 minutes before scooping for easier serving.

Storage: keep ice cream and sherbet in airtight containers in the freezer up to 2 weeks for best texture. For longer storage, expect gradual ice crystallization.