Ice Cream / Sorbet (3 Scoops) Recipe

Warm milk and cream

Combine 1/4 cup whole milk and 1/2 cup heavy cream with 2 tbs sugar, vanilla bean seeds (or 1/2 tbs extract), and a pinch of salt in a small saucepan. Warm over medium-low heat until the sugar dissolves and the mixture is hot but not boiling (about 5 minutes).

Temper egg yolk

Whisk 1 egg yolk in a separate bowl. Slowly add about 2 tablespoons of the hot milk mixture into the yolk while whisking constantly to temper. Then pour the tempered yolk back into the saucepan.

Thicken custard

Cook over low heat, stirring constantly with a spatula, until the custard lightly coats the back of a spoon (about 4–6 minutes). Do not boil. Remove from heat and strain if needed.

Chill and churn

Cool to room temperature, then chill in the refrigerator at least 30 minutes. Churn in an ice cream maker according to manufacturer instructions until soft-serve consistency (about 20–25 minutes). Transfer to a container and freeze 1–2 hours for firmer scoops.

Combine dairy and chocolate

Whisk together 1/4 cup whole milk, 1/2 cup heavy cream, 2 tbs sugar, 1.5 tbs unsweetened cocoa powder, and a pinch of salt in a saucepan. Warm over medium heat until hot. Add 1 tbs finely chopped bittersweet chocolate and stir until melted and smooth.

Temper egg yolk and thicken

Whisk 1 egg yolk in a bowl. Temper by slowly whisking 2 tbsp of the hot chocolate mixture into the yolk, then return to the pan. Cook on low, stirring, until mixture thickens and coats the back of a spoon (4–6 minutes). Do not boil.

Chill and churn

Cool to room temperature, chill at least 30 minutes, then churn in an ice cream maker to soft-serve consistency (20–25 minutes). Freeze 1–2 hours to firm.

Make strawberry purée

Combine 1/2 cup chopped strawberries with 1 tbs sugar and 1/2 tsp lemon juice. Let macerate 10 minutes, then puree in a blender or food processor until mostly smooth. Chill.

Mix base and churn

Stir together 1/4 cup milk, 1/2 cup heavy cream, 1/4 tsp vanilla extract, a pinch of salt, and the chilled strawberry purée. Taste and adjust sugar if needed. Chill briefly, then churn in an ice cream maker until thickened (20–25 minutes). Freeze 1–2 hours to firm.

Infuse pistachio flavor

Pulse 2 tbs unsalted pistachios in a food processor until very fine. Warm 1/4 cup milk and 1/2 cup cream with 2 tbs sugar and a pinch of salt in a saucepan. Add the ground pistachios and steep over very low heat for 10 minutes to infuse, stirring occasionally. Do not boil.

Strain and finish base

Strain the mixture through a fine-mesh sieve, pressing on solids to extract flavor. Return liquid to the pan, stir in 1/8 tsp almond extract and one drop green food coloring if using. Cool, chill 30 minutes, then churn in an ice cream maker until thickened (20–25 minutes). Freeze 1–2 hours to firm.

Make simple syrup

Combine 1/4 cup water and 3 tbs sugar in a small saucepan. Heat over medium, stirring until sugar dissolves. Remove from heat and cool slightly.

Mix and chill

Stir in 3 tbs fresh lemon juice and 1/2 tsp lemon zest to the syrup. Chill thoroughly (at least 20 minutes).

Churn and freeze

Churn the chilled mixture in an ice cream maker according to manufacturer instructions until spoonable (15–20 minutes). Transfer to a container and freeze 1 hour to reach scoopable sorbet texture.

Make syrup and purée

Warm 1/4 cup water with 2 tbs sugar until sugar dissolves. Puree 1/2 cup raspberries with the syrup and 1/2 tsp lemon juice until smooth. Strain through a fine sieve to remove seeds, pressing to extract as much liquid as possible.

Chill and churn

Chill the strained purée thoroughly, then churn in an ice cream maker until set (15–20 minutes). Freeze 1 hour to firm before scooping.

Blend mango purée

Combine 1/2 cup diced ripe mango with 2 tbs sugar, 2 tbs water, and 1/2 tsp lime juice in a blender. Purée until completely smooth. Taste and adjust sugar or lime if needed. Chill the purée.

Churn and freeze

Churn the chilled mango purée in an ice cream maker until thickened (15–20 minutes). Transfer to a container and freeze 1 hour to reach scoopable sorbet consistency.