Jul 14 2026
Restaurants›Higgins›Ice Cream And Sorbet Recipe

Ice Cream And Sorbet Recipe

Inspired by Higgins
Time4h
Serves6

choice of seasonal sorbets and ice creams, served with chef’s selection of cookies and candy

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Ingredients

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Ice Cream

Sorbets

Cookies and Candy

Method

Ice Cream

  1. 1

    Prepare the Base

    In a saucepan, combine heavy cream, whole milk, and sugar over medium heat. Stir until sugar dissolves.

  2. 2

    Mix Egg Yolks

    In a bowl, whisk egg yolks. Slowly add a cup of the hot cream mixture to temper the yolks, then mix back into the saucepan.

  3. 3

    Cook the Mixture

    Cook over low heat while stirring until the mixture thickens enough to coat the back of a spoon. Do not boil.

  4. 4

    Chill and Churn

    Remove from heat, stir in vanilla, and chill the mixture in the refrigerator for at least 4 hours. Then churn in an ice cream maker according to manufacturer instructions.

Sorbets

  1. 5

    Make Fruit Puree

    Blend fresh fruit in a blender until smooth. Strain if desired.

  2. 6

    Prepare Simple Syrup

    In a saucepan, combine water and sugar. Heat until sugar dissolves, then let cool.

  3. 7

    Combine and Freeze

    Mix fruit puree, simple syrup, and lemon juice in a bowl. Pour into a shallow dish and freeze for at least 4 hours, stirring every hour until it reaches desired texture.

Serving

  1. 8

    Assemble the Dessert

    Scoop the ice cream and sorbet into bowls, and serve with an assortment of cookies and candy on the side.

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