Sorbet & Ice Cream Recipe

Prepare the Fruit

Wash the fresh fruit thoroughly. If using strawberries or mango, remove the stems and peel the mango. Cut into smaller pieces.

Blend the Mixture

In a blender, combine the fresh fruit, granulated sugar, water, and lemon juice. Blend until smooth.

Chill the Mixture

Transfer the blended mixture to a bowl and refrigerate for about 1 hour until chilled.

Freeze the Sorbet

Pour the chilled 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.

Heat the Dairy

In a saucepan, combine the heavy cream, whole milk, granulated sugar, and a pinch of salt. Heat over medium heat until the mixture is warm and the sugar is dissolved, but do not boil.

Whisk the Egg Yolks

In a separate bowl, whisk the egg yolks until they lighten in color.

Temper the Egg Yolks

Gradually add a small amount of the warm cream mixture to the egg yolks while whisking constantly to temper the eggs. Then, pour the tempered yolk mixture back into the saucepan.

Thicken the Base

Continue to cook the mixture over medium heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes).

Cool the Mixture

Remove from heat and stir in the vanilla extract. Pour the mixture into a bowl and refrigerate until completely chilled (about 2 hours).

Churn the Ice Cream

Once chilled, pour the 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.