Chef's Selection Of Ice Cream Or Sorbet Recipe

Warm dairy

In a medium saucepan, combine whole milk, heavy cream, granulated sugar and light brown sugar. Place over medium heat and warm until the sugar is dissolved and the mixture is steaming but not boiling (small bubbles around edge), about 5–7 minutes.

Temper egg yolks

In a heatproof bowl, whisk the egg yolks until smooth. Gradually whisk 1/2 cup of the hot milk mixture into the yolks to temper them, then slowly whisk the tempered yolks back into the saucepan.

Thicken custard

Return saucepan to low–medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture coats the back of the spoon and reaches about 175°F (80°C), about 4–6 minutes. Do not boil.

Finish base

Remove from heat. Stir in almond extract, vanilla extract and salt. Let the custard sit for 5 minutes to let flavors meld.

Chill

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cover the surface with plastic wrap (to prevent skin) and chill in the refrigerator until fully cold, at least 4 hours or overnight.

Churn

Once chilled, pour the custard into an ice cream maker and churn according to manufacturer instructions until it reaches a soft-serve consistency, about 20–30 minutes depending on the machine.

Add mix-ins

In the last 3–5 minutes of churning, add the finely chopped toasted almonds and crushed almond cookie pieces so they are evenly distributed.

Harden

Transfer ice cream to a freezer-safe container, smooth the top, press a piece of parchment against the surface and freeze until firm, at least 4 hours, preferably overnight.

Serve

Scoop ice cream into chilled bowls or cones. Garnish with whole toasted almonds and extra cookie crumbs as desired.

Make simple syrup

In a small saucepan combine water and granulated sugar. Heat over medium, stirring, until sugar dissolves and syrup is clear. Remove from heat and cool to lukewarm, about 15 minutes.

Blend base

Whisk together the cooled simple syrup, almond milk, almond extract and lemon juice until smooth. Taste and adjust almond extract or lemon for brightness.

Chill

Chill the sorbet base thoroughly in the refrigerator until cold, about 1 hour.

Churn

Pour chilled base into an ice cream maker and churn according to manufacturer instructions until it reaches a sorbet-like consistency, about 20–25 minutes.

Add almonds & freeze

Fold in the finely chopped toasted almonds during the last 2–3 minutes of churning or immediately after. Transfer to a freezer-safe container and freeze until firm, about 2–4 hours.

Serve

Scoop sorbet into bowls and sprinkle with extra cookie crumbs or whole toasted almonds.