House Made Ice Cream Or Sorbet (three Scoops) Recipe
Vanilla, Chocolate, Espresso, Blueberry Swirl, Chocolate Sorbet, Cherry Sorbet, Melon Sorbet.
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Ingredients
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Ice Cream Base (Vanilla, Chocolate, Espresso)
Fruit Sorbet (Blueberry, Cherry, Melon)
Method
Prepare Ice Cream Base
- 1
Vanilla Ice Cream Base
In a medium saucepan, combine whole milk, heavy cream, sugar, and vanilla extract. Heat over medium heat until the sugar dissolves and the mixture is warm, but not boiling. Remove from heat and cool.
- 2
Chocolate Ice Cream Base
Add cocoa powder to the warm vanilla base and whisk until smooth. Cool the mixture completely.
- 3
Espresso Ice Cream Base
Dissolve the espresso powder in the warm vanilla base and whisk until smooth. Cool the mixture completely.
Prepare Fruit Sorbet Base
- 4
Blueberry Sorbet
In a blender, combine fresh blueberries, sugar, water, and lemon juice. Blend until smooth, then strain through a fine mesh sieve if desired. Chill the mixture in the refrigerator.
- 5
Cherry Sorbet
In a blender, combine pitted cherries, sugar, water, and lemon juice. Blend until smooth, then strain through a fine mesh sieve if desired. Chill the mixture in the refrigerator.
- 6
Melon Sorbet
In a blender, combine cubed melon, sugar, water, and lemon juice. Blend until smooth, then strain through a fine mesh sieve if desired. Chill the mixture in the refrigerator.
Churn and Freeze
- 7
Churn Ice Cream
Pour the cooled ice cream base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 4 hours.
- 8
Churn Sorbet
Pour the chilled sorbet mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 4 hours.
