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Ingredients
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Vanilla Bean Ice Cream
Seasonal Fruit Sorbet (berry example)
Finishing & Serving
Method
Vanilla Bean Ice Cream
Prepare custard base
In a medium saucepan, combine whole milk, heavy cream and half of the granulated sugar (1 1/2 tbs). Scrape seeds from the vanilla bean into the milk mixture and add the pod; if using extract, hold off adding until the end. Warm over medium heat until it steams and small bubbles form at the edges — do not boil. Meanwhile, whisk the egg yolks and remaining sugar (1 1/2 tbs) in a bowl until pale and slightly thickened.
Temper eggs
Slowly ladle about 1/2 cup of the hot milk mixture into the whisked yolks while whisking constantly to raise the temperature (tempering). Gradually add another 1/2 cup until about 3/4 cup has been incorporated. Pour the tempered yolks back into the saucepan with the remaining milk mixture, stirring constantly.
Cook custard
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until it thickens enough to coat the back of the spoon (an instant-read thermometer should read 175–180°F / 80–82°C). Do not let it boil, or the eggs will curdle.
Strain and chill
Remove from heat. If you used a vanilla pod, remove and discard the pod. If using vanilla extract, stir it in now. Stir in fine sea salt. Pour the custard through a fine-mesh sieve into a clean bowl to remove any bits. Cool to room temperature, then cover and chill in the refrigerator at least 4 hours or overnight (custard must be very cold before churning).
Churn and freeze
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze at least 4 hours to firm up before serving.
Seasonal Fruit Sorbet (berry example)
Make simple syrup
In a small saucepan combine sugar and water. Warm over medium heat, stirring until the sugar dissolves completely. Remove from heat and allow the syrup to cool to room temperature.
Prepare fruit purée
While syrup cools, hull and quarter strawberries (if included). Place the mixed berries in a blender or food processor. Add the cooled simple syrup (reserve 2–3 tablespoons if you prefer a thicker purée), fresh lemon juice and the optional kirsch or rum. Purée until completely smooth.
Strain and adjust
Taste the purée and adjust sweetness or acidity as needed: add more syrup for sweetness or a squeeze of lemon for brightness. For an ultra-smooth sorbet, press the purée through a fine-mesh sieve to remove seeds and seeds and coarse solids. Chill the strained purée thoroughly until very cold (at least 1 hour).
Churn and freeze
Churn the cold purée in an ice cream maker according to manufacturer instructions until it has a light, scoopable texture. Transfer to a shallow airtight container and freeze 2–3 hours to firm. If sorbet freezes too hard, let sit at room temperature 5–10 minutes before scooping.
Finishing & Serving
Scoop: Use a warmed ice cream scoop (dip in hot water and dry) to portion both the vanilla ice cream and the seasonal sorbet into serving dishes. Plate as single flavors or pair a scoop of vanilla with a scoop of berry sorbet for contrast.
Garnish: Sprinkle a tiny pinch of coarse sea salt or crushed pistachios over the vanilla to enhance flavor. Top sorbet with a mint leaf for color. Serve immediately.