In a medium saucepan, combine 2 cups whole milk, 2 cups heavy cream, 3 tbs granulated sugar, and 1 tsp vanilla (scraped from a bean or extract). Warm over medium heat until steam rises and edges just begin to simmer; do not boil.

Temper eggs

Whisk 5 large egg yolks in a heatproof bowl. Slowly pour about 1 cup of the warm milk mixture into the yolks in a slow steady stream while whisking constantly to temper. Pour the tempered yolks back into the saucepan with the remaining milk mixture.

Cook custard

Cook over low–medium heat, stirring constantly with a wooden spoon or heatproof spatula, until mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Remove from heat immediately to avoid scrambling.

Strain and chill

Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids. Stir in a pinch of fine sea salt. Cool to room temperature, then cover and chill in the refrigerator at least 4 hours or overnight until fully cold.

Churn

When cold, churn the custard in an ice cream machine according to the manufacturer's instructions until it reaches soft-serve consistency (about 20–30 minutes).

Add mix-ins

For chocolate: melt 4 oz chopped dark chocolate and 2 tbs cocoa powder in a small heatproof bowl; swirl or fold into the churned ice cream until distributed. For strawberry fields: fold in 1 cup roasted strawberry puree and 1 cup chopped fresh strawberries. For salted caramel pecan: fold 1 cup salted caramel sauce and 1 cup toasted chopped pecans. For lemon mascarpone: fold 1 cup mascarpone and 2 tsp lemon zest until smooth and combined.

Harden

Transfer finished ice cream to an airtight container, press a piece of parchment directly on the surface to minimize ice crystals, and freeze at least 2–4 hours to firm up before scooping.

Sample sorbets

Make simple syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Heat gently, stirring until the sugar dissolves. Bring to a simmer, then remove from heat and cool to room temperature.

Prepare fruit purées

For mango sorbet: purée 2 cups ripe mango flesh in a blender until smooth. For raspberry sorbet: purée 1 cup fresh raspberries and strain to remove seeds if desired. For citrus sorbet: combine 1 cup fresh lemon juice or 1 cup fresh orange juice.

Combine and chill

Mix the cooled simple syrup with fruit purée or juice to taste (a typical ratio is 1 part syrup to 2–3 parts purée for ripe fruit; adjust sweetness as needed). Add a pinch of salt to enhance flavor. Chill the mixture until cold, at least 1 hour.

Churn sorbet

Churn chilled fruit mixture in an ice cream machine according to manufacturer's instructions until it has a smooth, scoopable consistency (typically 20–25 minutes).

Freeze to set

Transfer sorbet to a shallow airtight container, press plastic wrap or parchment on the surface, and freeze at least 2 hours to firm up before serving.

Service & garnishes

Portion: Using a warmed ice cream scoop, serve a choice of three scoops in a chilled dish or cone. Scoops may be any combination of ice cream and/or sorbet.

Garnish: Add fresh mint leaves, chocolate shavings, extra fruit slices, and/or crushed waffle cone as desired. For a composed trio, contrast textures (for example: chocolate ice cream + raspberry sorbet + crushed waffle cone; or lemon mascarpone ice cream + mango sorbet + fresh mint).

Serve immediately: Place a small spoon alongside and serve immediately so textures remain optimal.