In a saucepan, heat the whole milk and heavy cream until warm. In a bowl, whisk together the egg yolks and sugar until light and fluffy. Slowly add the warm milk mixture to the egg yolks, whisking continuously to temper the eggs.

Flavoring

Divide the base into separate bowls for each flavor. Add the respective flavor ingredients (honey and rosemary for Honey-Rosemary, passion fruit puree for Passion Fruit, etc.) to each bowl and mix well.

Chilling

Cover the bowls with plastic wrap and chill the mixture in the refrigerator for at least 4 hours or overnight.

Churning

Churn each flavor in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freezing

Transfer the churned ice cream to airtight containers and freeze for at least 4 hours before serving.

Sorbet Preparation

Puree Preparation

In a blender, combine the strawberries or blood oranges, sugar, and lemon juice. Blend until smooth.

Chilling

Chill the mixture in the refrigerator for at least 1 hour.

Churning

Churn the sorbet in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freezing

Transfer the churned sorbet to airtight containers and freeze for at least 4 hours before serving.