Ice Cream & Sorbet Recipe

Prepare base

Split the vanilla bean lengthwise and scrape seeds into a medium saucepan. Add the pod too. Combine whole milk, heavy cream, and 1/2 cup of the granulated sugar in the saucepan. Warm over medium heat until the mixture is steaming and just begins to simmer at the edges (do not boil). Remove from heat and let steep for 20 minutes to infuse the vanilla flavor.

Whisk yolks

While the milk-steeps, whisk the egg yolks with the remaining 1/4 cup sugar and the fine sea salt in a heatproof bowl until the mixture becomes slightly pale and thickened.

Temper and cook custard

Remove the vanilla pod from the milk mixture. Slowly pour about 1/2 cup of the warm milk into the yolks while whisking constantly to temper them. Then gradually pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over low-medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard coats the back of the spoon and reaches about 170–175°F (77–80°C). Do not boil or let the eggs scramble.

Strain and chill

Pour the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits and any remaining vanilla pod residue. Stir in the optional neutral alcohol if using. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill in the refrigerator until thoroughly cold, at least 4 hours or overnight.

Churn and freeze

Once cold, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (usually 20–30 minutes). Transfer to an airtight container and freeze for at least 4 hours to firm up before serving.

Make simple syrup

In a small saucepan combine the water and 1 cup granulated sugar and the corn syrup (if using). Heat over medium heat, stirring until the sugar dissolves. Bring just to a simmer, then remove from heat and allow to cool to room temperature.

Combine lemon

Once the syrup is cool, stir in the fresh lemon juice, lemon zest, fine sea salt, and the optional vodka. Taste and adjust sweetness or acidity — add up to 1-2 tablespoons more sugar syrup if it's too tart, or a splash more lemon if it needs brightness.

Chill and mature

Refrigerate the lemon mixture until fully chilled, at least 1 hour. Chilling helps the flavors meld and improves texture when churning.

Churn and freeze

Pour the chilled lemon mixture into an ice cream maker and churn according to manufacturer instructions until it holds together as sorbet (usually 20–30 minutes). Transfer the sorbet to a shallow, airtight container and freeze for 2–4 hours to firm up.

To serve, scoop chilled vanilla ice cream and lemon sorbet into bowls or cones. Pair one scoop of vanilla with one scoop of lemon for a classic contrast of creamy and bright. Garnish with fresh berries or mint if desired. If the frozen desserts are too hard to scoop, let sit at room temperature for 5–10 minutes, or microwave the container for 8–10 seconds, then scoop.

Storage: Keep both ice cream and sorbet in airtight containers in the coldest part of the freezer. Use within 2 weeks for best texture and flavor.