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Ingredients
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Vanilla Bean Ice Cream (House base)
Seasonal Fruit Sorbet (example: Raspberry)
Seasonal Second Ice Cream (example: Brown Butter Pecan)
Finishing & Serving
Method
Vanilla Bean Ice Cream (House base)
- 1
Make custard base
In a medium saucepan, combine whole milk and half of the heavy cream with the split vanilla bean (seeds scraped into the milk and pod added). Warm over medium heat until just steaming and small bubbles form at the edge (do not boil). Remove from heat and let steep 20 minutes for stronger vanilla flavor.
- 2
Temper eggs
In a heatproof bowl, whisk the egg yolks with granulated sugar until pale and slightly thickened (about 1–2 minutes). Rewarm the milk mixture to a gentle simmer and slowly ladle about 1/3 cup increments of the hot milk into the yolks while whisking constantly to temper. Repeat until about half the milk has been incorporated.
- 3
Finish custard
Return the tempered yolk mixture to the saucepan with the remaining milk and cream. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard coats the back of the spoon and reaches 170–175°F (77–80°C). Do not boil. Remove from heat, strain through a fine mesh sieve into a clean bowl to remove the vanilla pod and any coagulated bits. Stir in the remaining heavy cream and salt. Cool quickly: place the bowl in an ice bath and stir occasionally until it reaches room temperature.
- 4
Chill
Cover the custard and refrigerate at least 4 hours or overnight until thoroughly chilled.
- 5
Churn and freeze
Churn in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency. Transfer to an airtight container and freeze at least 3–4 hours to firm.
Seasonal Fruit Sorbet (Raspberry example)
- 6
Make simple syrup
Combine water and granulated sugar in a small saucepan. Heat gently while stirring until the sugar dissolves. Remove from heat and cool to room temperature.
- 7
Prepare fruit purée
Place raspberries in a blender or food processor and purée until smooth. Pass the purée through a fine-mesh sieve, pressing with a spatula to remove seeds. Measure the strained purée; you should have roughly 2.5–3 cups of seedless purée from 3 cups of berries.
- 8
Balance and chill
Stir the cooled simple syrup, lemon juice, and a pinch of salt into the raspberry purée. Taste and adjust sweetness or acidity as needed. Chill the mixture thoroughly in the refrigerator (at least 1 hour) before churning.
- 9
Churn and freeze
Churn the chilled sorbet base in your ice cream maker per manufacturer instructions until silky and slightly firm. Transfer to a container and freeze at least 2–3 hours to set.
Brown Butter Pecan Ice Cream
- 10
Brown the butter and toast pecans
In a light-colored skillet over medium heat, melt the unsalted butter and continue cooking until it foams and browns, giving a nutty aroma (watch carefully to avoid burning). Remove from heat and immediately add the chopped pecans, stirring to coat. Spread the nuts on parchment to cool and crisp. Reserve any browned butter solids and drippings.
- 11
Make custard base
In a saucepan, combine the whole milk with brown sugar and granulated sugar and warm gently until sugars dissolve. In a bowl, whisk the egg yolks. Temper the yolks by slowly whisking in warmed milk in a steady stream until combined. Return mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (170–175°F / 77–80°C).
- 12
Finish and add flavor
Remove from heat and stir in the heavy cream, the browned butter (including solids) and salt. Cool the custard quickly in an ice bath, then chill in the refrigerator at least 4 hours or overnight.
- 13
Finishing & Plating SCOOP Trio
- 14
Soften and portion
Remove ice creams and sorbet from the freezer 5–10 minutes before scooping so they soften slightly for clean scoops. Use a warm, wet ice cream scoop for smooth rounds.
- 15
- 16
Garnish
Optional: tuck a fresh mint leaf between scoops, add a wafer or cookie on the side, and drizzle a teaspoon of any reserved brown butter drippings over the pecan scoop for shine.
- 17
Serve
Serve immediately with a small dessert spoon. Keep remaining ice creams covered and frozen.