Hand Spun Sorbet Or Ice Cream Recipe

Warm milk and cream

In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream and 2 tablespoons granulated sugar. Warm over medium heat until just steaming and sugar is dissolved, do not boil.

Temper egg yolks

Whisk 3 egg yolks in a heatproof bowl until smooth. Slowly stream 1/2 cup of the warm milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolks back into the saucepan with the remaining milk mixture.

Cook custard

Return saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or spatula, scraping the bottom, until the mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Do not let it boil.

Finish custard

Remove from heat, stir in 1 teaspoon vanilla extract and 1/4 teaspoon sea salt. If using cornstarch, whisk it into 1 tablespoon cold milk first and add during cooking before thickening. Strain custard through a fine-mesh sieve into a bowl to remove any cooked egg bits.

Chill

Place bowl in an ice bath to cool quickly, stirring occasionally until it reaches room temperature, then refrigerate until fully cold (at least 2 hours or overnight).

Spin and finish

Churn in your ice cream maker according to manufacturer's instructions until soft-serve consistency. For hand-spun method (see finishing section), transfer the cold custard into the hand-spinning canister and follow the hand-spin instructions below. Fold in any mix-ins (toasted nuts, chopped fruit) in final minute of churning. Transfer to a container and freeze 2–4 hours to firm up before serving.

Make simple syrup

Combine 1 cup granulated sugar and 1/2 cup cold water in a small saucepan. Heat gently, stirring until sugar dissolves. Remove from heat and let cool to room temperature. Stir in 2 tablespoons corn syrup or glucose if using (improves texture).

Prepare fruit purée

If using fresh fruit (example: 2 cups strawberries or peaches), puree fruit in a blender until very smooth. For citrus-based sorbets, use 2 cups strained citrus juice. Stir in 2 tablespoons fresh lemon juice and 1/4 teaspoon sea salt to brighten flavors.

Combine and taste

Mix cooled simple syrup with the fruit purée or juice. Taste and adjust sweetness with additional syrup (add up to 2 tablespoons) or a pinch more salt. The mixture should taste slightly sweeter than you want the finished sorbet because freezing dulls sweetness.

Chill

Chill the sorbet base thoroughly in the refrigerator (at least 1 hour) until very cold.

Spin and finish

Churn in an ice cream maker or use the hand-spun method detailed below. Once it reaches a soft, scoopable consistency, transfer to a container and freeze 1–2 hours to firm. Fold in any small add-ins (mint, chopped roasted pineapple) during the last 30 seconds of churning or after partially set.

Prepare the canister

If using a hand-crank or ice-and-salt style spinner, fill the outer container with alternating layers of crushed ice and rock salt (about 8 cups ice to 1–2 cups rock salt). The more salt, the lower the freezing point and the faster the churn.

Load the mixture

Fill the inner canister with the chilled custard or sorbet base, leaving at least 1–2 inches headspace to allow for expansion while churning. Secure lid and paddles according to the device instructions.

Spin

Turn the crank (or operate the device) steadily. For best texture, crank continuously for 25–40 minutes until mixture thickens to a soft-serve consistency. Occasionally check the salt/ice levels and add more ice and salt if melting quickly.

Finish and harden

Remove the inner canister, wipe off saltwater, and scrape the churned ice cream or sorbet into a pre-chilled container. Smooth the top, press a sheet of plastic wrap directly on the surface to prevent ice crystals, and freeze for the recommended time (2–4 hours for ice cream, 1–2 hours for sorbet) until firm.

To serve, allow the frozen product to sit at room temperature for 3–5 minutes to soften slightly for easy scooping. Garnish sorbets with a sprig of mint and a squeeze of fresh citrus if desired. For ice cream, sprinkle crushed toasted almonds or pistachios and a light pinch of flaky sea salt to enhance flavor.