Sherbet Or Vanilla Bean Ice Cream Recipe
with chocolate or raspberry sauce or liqueur flavors
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Ingredients
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Base Ingredients
Flavoring Options
Method
Ice Cream Base Preparation
- 1
Combine Ingredients
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Split the vanilla bean lengthwise and scrape the seeds into the mixture, adding the pod as well. Stir in a pinch of salt.
- 2
Heat Mixture
Place the saucepan over medium heat and cook, stirring occasionally, until the mixture is hot but not boiling (about 5 minutes). Remove from heat.
- 3
- 4
Temper Egg Yolks
Slowly pour about a cup of the hot cream mixture into the egg yolks while whisking constantly. This will temper the yolks and prevent them from scrambling.
- 5
- 6
Cool the Base
Remove from heat and strain the mixture through a fine-mesh sieve into a bowl to remove the vanilla pod and any cooked egg bits. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
Churning and Serving
- 7
Churn the Ice Cream
Once the ice cream base is chilled, pour it into the ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (about 20-25 minutes).
- 8
Transfer to Container
Transfer the churned ice cream into an airtight container, smoothing the top with a spatula. If desired, swirl in chocolate or raspberry sauce at this stage.
- 9
Freeze
Cover the container with a lid or plastic wrap and freeze until firm, at least 4 hours or overnight.
- 10
Serve
Scoop the ice cream into bowls or cones and drizzle with additional chocolate or raspberry sauce, or liqueur if desired. Enjoy!