Ice Cream & Sorbet Recipe

Preparation Directions

1. 1

   Tahitian Vanilla Ice Cream

   In a saucepan, combine heavy cream, whole milk, sugar, and a pinch of salt. Split the Tahitian vanilla bean and scrape the seeds into the mixture. Heat over medium heat until it begins to simmer.

2. 2

   Prepare Egg Yolks

   In a bowl, whisk the egg yolks until they become pale. Gradually pour some of the hot cream mixture into the yolks while whisking constantly to temper them. Then, return the mixture to the saucepan.

3. 3

   Thicken the Mixture

   Cook the mixture over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Remove from heat and allow to cool. Once cooled, churn in an ice cream maker according to the manufacturer's instructions.

4. 4

   Chocolate Ice Cream

   In a separate bowl, combine the cocoa powder with some of the heavy cream until smooth. Repeat the heating and egg yolk preparation process as above, combining it with the base mixture. Chill and churn in an ice cream maker.

5. 5

   Cantaloupe Sorbet

   Puree the cantaloupe until smooth. Mix in lemon juice and sugar to taste. Freeze the puree in a shallow dish, stirring every 30 minutes until fully frozen and creamy.

6. 6

   Serve

   Once all mixtures are churned and frozen, serve scoops of Tahitian vanilla ice cream, chocolate ice cream, and cantaloupe sorbet in bowls.