Boules De Glace Ou Sorbet Recipe

Make custard base

In a small saucepan, combine 1/2 cup whole milk and 2 tablespoons granulated sugar. Heat over medium until sugar dissolves and mixture is warm but not boiling (about 3–4 minutes).

Meanwhile, whisk 1 large egg yolk in a small bowl. Slowly temper the yolk by pouring 2–3 tablespoons of the warm milk mixture into the yolk while whisking constantly, then pour the tempered yolk back into the saucepan.

Cook the mixture over low heat, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon (170–175°F / 77–80°C), about 3–5 minutes. Do not boil.

Remove from heat and stir in 1/2 cup heavy cream, 1/2 teaspoon vanilla extract and a pinch of salt. Let cool for 10 minutes.

Strain the custard through a fine-mesh sieve into a shallow container to remove any cooked bits. Chill thoroughly in the refrigerator until cold (at least 1 hour, preferably 2).

Churn in an ice cream maker according to manufacturer instructions (usually 20–25 minutes) until it reaches soft-serve consistency. If you do not have an ice cream maker, freeze in a shallow container, stirring vigorously every 30 minutes until set (about 2–3 hours).

Scoop two medium scoops (about 3/4 cup total) into a chilled dessert bowl or cup. Garnish with a mint sprig if desired. Keep any leftovers frozen.

Prepare simple apple base: In a small saucepan, combine 3/4 cup apple juice and 2 tablespoons granulated sugar. Warm over medium heat, stirring until sugar dissolves (2–3 minutes). Remove from heat.

Stir in 1 teaspoon fresh lemon juice, 1/4 teaspoon apple cider vinegar and a pinch of salt. Taste and adjust acidity or sweetness: add up to 1 tablespoon cold water if the mixture is too strong, or a little more sugar if too tart.

If using grated apple for texture, stir in 1 tablespoon finely grated apple now. Cool the mixture to room temperature, then refrigerate until thoroughly chilled (at least 1 hour).

Churn the chilled apple mixture in an ice cream maker according to manufacturer instructions until it is sorbet-like (15–20 minutes). Without a machine, pour into a shallow metal pan, freeze for 30 minutes, then scrape with a fork to break ice crystals; repeat scraping every 20–30 minutes until evenly frozen (2–3 hours).

Scoop two medium scoops into a chilled dessert bowl or cup. Garnish with a thin apple slice if desired. Serve immediately or keep sorbet frozen until serving.

If serving both options on the same plate, place scoops side by side. Wipe the edge of the serving dish for a clean presentation and add garnish.

For best texture, serve ice cream within 5 minutes of scooping and sorbet within 10 minutes. Return leftovers to freezer promptly in an airtight container.