Jul 13 2026
Restaurants›Luke's Kitchen and Bar›Soft Serve Recipe

Soft Serve Recipe

Inspired by Luke's Kitchen and Bar
Time2h
Serves4

GF madagascar vanilla, seasonal sorbet

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Ingredients

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Ice Cream Base

Seasonal Sorbet

Method

Ice Cream Base

  1. 1

    Prepare the Ice Cream Base

    In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is warm and the sugar has dissolved.

  2. 2

    Temper the Egg Yolks

    In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking continuously to temper them. This prevents the eggs from scrambling.

  3. 3

    Combine Mixtures

    Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon.

  4. 4

    Add Vanilla and Chill

    Remove from heat and stir in the vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Seasonal Sorbet

  1. 5

    Prepare the Fruit

    Wash and chop the fresh fruit into small pieces. Place them in a blender or food processor.

  2. 6

    Make the Sorbet Mixture

    Add granulated sugar, lemon juice, and water to the blended fruit. Blend until smooth and well combined.

  3. 7

    Chill the Sorbet Mixture

    Transfer the fruit mixture to a bowl and refrigerate for at least 1 hour until chilled.

  4. 8

    Churn the Sorbet

    Pour the chilled fruit mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Serving

  1. 9

    Serve the Soft Serve

    Once both the ice cream base and sorbet are ready, serve the Madagascar vanilla ice cream soft serve and the seasonal sorbet in bowls or cones. Enjoy immediately!

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