Chef's Selection Of Ice Cream Or Sorbet Recipe

Warm milk and cream

In a medium saucepan, combine 1.5 cups whole milk and 1.5 cups heavy cream. Heat over medium until steam begins to rise and small bubbles form at the edges (do not boil), about 5–7 minutes.

Whisk yolks and sugar

Meanwhile, in a medium bowl whisk 4 egg yolks with 3 tablespoons granulated sugar until the mixture is pale and slightly thickened, about 1–2 minutes.

Temper yolks

Slowly pour about 1/2 cup of the hot milk mixture into the yolks in a steady stream while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk and cream, whisking to combine.

Cook custard

Cook the mixture over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens enough to coat the back of the spoon and reaches about 170–175°F (77–80°C), about 5–8 minutes. Do not let it boil.

Strain and flavor

Remove pan from heat and pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in 1.5 tsp pure almond extract, 1/2 tsp vanilla extract, and 1/4 tsp fine sea salt. If using almond liqueur, stir it in now.

Chill custard

Cover the surface of the custard with plastic wrap (to prevent a skin) and chill in the refrigerator until very cold, at least 4 hours or overnight. Chill the bowl and any mixing tools if your churn requires cold base.

Make quick almond cookies

Preheat oven to 350°F (175°C). In a small bowl, combine 1/2 cup almond flour, 1/2 cup all-purpose flour, 2 tablespoons powdered sugar, 1.5 tablespoons granulated sugar (for dough), and 1/8 tsp salt. Cut in 1/4 cup cold cubed butter with a pastry cutter or fork until mixture resembles coarse crumbs. Add 1 egg white and mix until a shaggy dough forms; if too dry, add a teaspoon of cold water. Fold in 1/4 cup of sliced almonds. Form into a rough log or flatten into a disk about 1/2 inch thick and slice or break into small cookie pieces about 1-inch in size. Place pieces on a parchment-lined baking sheet and bake 10–12 minutes until edges are lightly golden. Allow to cool completely on a rack.

Toast sliced almonds

While cookies cool, toss remaining 1/4 cup sliced almonds with 1 tsp neutral oil or melted butter and spread on a baking sheet. Toast in the oven for 5–7 minutes until fragrant and lightly golden. Watch closely to avoid burning. Let cool.

Rough chop cookies

Once the cookies are cooled, break or chop them into bite-size crumbles (some larger, some finer) to create a mix-in and swirl texture.

Churn base

Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency, usually 20–30 minutes depending on your machine.

Fold in mix-ins

In the last 2–3 minutes of churning or immediately after stopping, add the toasted sliced almonds and most of the crumbled almond cookie pieces (reserve a handful for garnish). Use a spatula to fold them in gently so the texture remains varied.

Layer and swirl

Transfer about half of the churned ice cream into a freezer-safe container. Sprinkle a layer of the remaining cookie crumbles and a few toasted almonds. Add the rest of the ice cream, then top with remaining cookie pieces and almonds, pressing lightly to create visible swirls and mix-ins. Smooth the top.

Harden

Cover the container and freeze until firm, at least 4 hours or overnight, for scoopable texture.

To serve, let ice cream sit at room temperature for 3–5 minutes to soften slightly. Scoop into bowls or cones and optionally dust with 1 tablespoon confectioners' sugar. Garnish with extra toasted almonds or a small cookie piece.