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Ingredients
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Ice Cream Base
Sorbet Base
Method
Ice Cream Preparation
- 1
Make the Ice Cream Base
In a medium bowl, whisk together heavy cream, whole milk, granulated sugar, vanilla extract, and salt until the sugar is dissolved.
- 2
Chill the Mixture
Cover the bowl and refrigerate the mixture for at least 2 hours or until chilled.
- 3
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency.
- 4
Freeze the Ice Cream
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Sorbet Preparation
- 5
Make the Sorbet Base
In a saucepan, combine water and granulated sugar, and bring to a boil over medium heat, stirring until the sugar dissolves.
- 6
Combine with Fruit Puree
Remove from heat and let cool slightly. Stir in the fruit puree and lemon juice until well combined.
- 7
Chill the Mixture
Refrigerate the mixture for at least 1 hour until cold.
- 8
Churn the Sorbet
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a slushy consistency.
- 9
Freeze the Sorbet
Transfer the sorbet to an airtight container and freeze for at least 4 hours or until firm.