Sorbets & Ice Creams Recipe

Make simple syrup

Combine 2 cups water and 1 cup granulated sugar in a saucepan. Bring to a gentle boil over medium heat, stirring until sugar dissolves completely. Let simmer 1 minute, then remove from heat and allow to cool 10 minutes.

Flavor and chill

Stir in 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon light corn syrup (if using) and a pinch of sea salt into the warm syrup. Taste and adjust lemon — sorbet should be bright but balanced. Chill mixture in the refrigerator until fully cold, at least 1 hour (or overnight).

Churn

Once cold, pour the lemon syrup into a pre-chilled ice cream maker and churn following the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes).

Freeze firm

Transfer sorbet to a shallow airtight container, smooth the top, and press a piece of plastic wrap directly onto the surface to prevent ice crystals. Freeze for at least 2–4 hours to firm up before serving.

Serving

Remove from freezer 5–10 minutes before scooping to soften slightly. Serve in chilled bowls or cones. Store in the coldest part of the freezer for up to 2 weeks.

Infuse cream

In a medium saucepan combine 1 cup whole milk and 2 cups heavy cream. Split the vanilla bean and scrape seeds into the milk mixture; add the pod as well (or add 1 tablespoon vanilla extract at the end if using extract). Warm over medium heat until it just begins to steam and tiny bubbles form at the edges; do not boil.

Whisk yolks and sugar

While the milk warms, whisk 5 large egg yolks with 2 tablespoons granulated sugar and a pinch of salt in a heatproof bowl until pale and slightly thickened.

Temper the eggs

Slowly ladle about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, stirring continuously.

Cook custard

Cook the mixture over low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon (temperature ~175–180°F / 80–82°C). Do not let it boil or the eggs may curdle.

Strain and cool

Remove from heat, remove vanilla pod (if used) and strain the custard through a fine-mesh sieve into a clean bowl to ensure smoothness. If using vanilla extract, stir it in now. Cool slightly, then place the bowl in an ice bath to chill quickly, stirring occasionally, until the custard reaches refrigerator temperature. Cover and chill at least 4 hours or overnight.

Churn

Pour the thoroughly chilled custard into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve solidity (usually 20–30 minutes).

Harden

Transfer the ice cream to a freezer-safe container, smooth the top, press plastic wrap onto the surface, and freeze for at least 4 hours to firm up.

Serve

Remove from freezer 5–10 minutes before scooping for easy portioning. Keeps well for up to 2 weeks; ice cream is best within the first week.

Make cocoa syrup

In a saucepan whisk together 1.5 cups water and 3/4 cup granulated sugar over medium heat until sugar dissolves. Add 1/2 cup unsweetened cocoa powder and 1/4 teaspoon fine salt, whisking to dissolve lumps. Bring to a gentle simmer for 1–2 minutes.

Melt chocolate

Remove from heat and whisk in 2 ounces chopped dark chocolate until melted and fully incorporated. Stir in 1 teaspoon light corn syrup or agave and 1/4 teaspoon instant espresso powder if using to deepen flavor. Taste and adjust sweetness or salt as needed.

Chill

Cool the chocolate mixture to room temperature, then refrigerate until thoroughly cold, at least 1 hour (preferably longer).

Churn

Once chilled, pour the mixture into your ice cream maker and churn per manufacturer's instructions until the sorbet is thick and smooth (20–30 minutes).

Freeze

Transfer to a shallow airtight container, press plastic wrap onto the surface, and freeze for 2–4 hours to fully firm.

Serve

Allow 5–10 minutes at room temperature before scooping. Store in the freezer up to 2 weeks for best texture.