Ice Cream & Sorbet Recipe
Tahitian Vanilla, Chocolate, Apple Cider
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Ingredients
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Ice Cream
Sorbet
Method
Ice Cream
- 1
Prepare the Base
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and Tahitian vanilla extract. Heat over medium heat, stirring occasionally until the mixture is hot but not boiling.
- 2
- 3
- 4
Melt the Chocolate
Remove the saucepan from the heat. Place the chocolate in a heatproof bowl and pour the hot cream mixture over it. Let it sit for a minute, then stir until smooth.
- 5
Chill the Mixture
Transfer the mixture to a clean bowl and cover it with plastic wrap. Chill in the refrigerator for at least 4 hours or overnight.
- 6
Churn the Ice Cream
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm.
Sorbet
- 7
- 8
Add Lemon Juice
Once the mixture is cool, stir in the lemon juice.
- 9
Chill the Mixture
Refrigerate the mixture until it is thoroughly chilled, about 2 hours.
- 10
Churn the Sorbet
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until solid.
