Ice Cream And Sorbet Recipe

Prepare infusion

Split the vanilla bean lengthwise and scrape seeds into a medium saucepan. Add the milk and 1 cup of the cream. Warm over medium heat until it just begins to steam and small bubbles form around the edge (do not boil). Remove from heat, cover, and let steep 15 minutes. If using vanilla extract, add it later with the salt.

Make custard

In a bowl, whisk together the egg yolks and 3 tablespoons granulated sugar until pale and slightly thickened. Rewarm the milk mixture to steaming. Slowly temper: pour about 1/3 of the warm milk into the yolks while whisking constantly, then gradually add the tempered yolk mixture back into the saucepan with the remaining milk and cream.

Cook to nappe

Return the saucepan to low-medium heat and cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon (nappe) — about 170–175°F (77–80°C). Do not let it boil or the eggs may curdle. Remove from heat, stir in a pinch of salt and vanilla extract if using instead of bean.

Cool and churn

Pour the custard through a fine-mesh sieve into a clean bowl to remove any solids and the pod. Chill quickly to refrigerator temperature: place the bowl in an ice bath and stir occasionally until cold, or refrigerate for at least 4 hours (overnight is best). Once thoroughly chilled, pour into an ice cream maker and churn according to the manufacturer’s instructions until thick and soft-set (typically 20–30 minutes).

Harden

Transfer churned ice cream to an airtight container, press a piece of parchment on the surface to prevent ice crystals, and freeze for at least 3 hours to firm before serving.

Make simple syrup

Combine 1 cup water and 3 tablespoons granulated sugar in a small saucepan. Add the optional 1 tablespoon corn syrup if using. Warm gently over medium heat, stirring until the sugar dissolves. Remove from heat and let cool slightly.

Add lemon

Stir in 1 cup fresh lemon juice, 1 teaspoon lemon zest, and a pinch of salt into the warm syrup. Taste and adjust sweetness—if too tart, add up to 1 more tablespoon sugar while the syrup is warm to dissolve.

Chill and churn

Cool the lemon mixture to room temperature, then chill thoroughly in the refrigerator (about 1 hour). Once cold, pour into an ice cream/sorbet maker and churn according to manufacturer’s instructions until a soft, scoopable sorbet forms (usually 20–25 minutes).

Firm

Transfer sorbet to a shallow airtight container, smooth the top, press plastic directly onto the surface, and freeze for at least 2 hours to firm before serving.

Scoop vanilla ice cream and lemon sorbet into bowls or serve as alternating scoops in cones. Garnish with fresh berries or mint and serve with a cookie or waffle cone if desired. If the ice cream or sorbet is too hard, let rest at room temperature 5–10 minutes to soften slightly.