Housemade Ice Cream & Sorbet Recipe

Inspired by Fresko

Time4h

Serves8

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Ingredients

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1
Make the Base
In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves, stirring occasionally.
2
Whisk Egg Yolks
In a separate bowl, whisk together the egg yolks. Gradually add a small amount of the warm cream mixture to the yolks to temper them, then whisk the yolks back into the saucepan.
3
Cook the Mixture
Continue to cook the mixture over medium heat, stirring constantly until it thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
4
Add Vanilla
Remove from heat and stir in the vanilla extract. Allow to cool to room temperature, then refrigerate until completely chilled.
5
Churn
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
6
Freeze
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving.

7
Make the Syrup
In a saucepan, combine the water and sugar. Heat over medium heat until the sugar fully dissolves to create a syrup.
8
Combine Ingredients
Remove the syrup from heat and stir in the fruit puree and lemon juice. Mix until well combined.
9
Chill the Mixture
Allow the mixture to cool to room temperature, then refrigerate until completely chilled.
10
Churn
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a slushy consistency.
11
Freeze
Transfer the churned sorbet to an airtight container and freeze for at least 4 hours before serving.