Ice Creams & Sorbets Recipe

Prepare custard base

In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream, 3 tbs sugar and a pinch of salt. Split the vanilla bean and scrape the seeds into the milk mixture, then add the pod (or stir in 1 tbs vanilla extract later). Warm over medium heat until just steaming — do not boil.

Temper eggs

In a bowl, whisk 4 egg yolks until smooth. Slowly pour about 1/2 cup of the warm milk mixture into the yolks while whisking constantly to temper. Gradually whisk the tempered yolks back into the saucepan.

Cook custard

Cook over low heat, stirring constantly with a wooden spoon or spatula, until custard thickens and coats the back of the spoon (about 170–175°F / 77–80°C). Remove from heat. Strain through a fine sieve into a clean bowl to remove the vanilla pod and any cooked bits.

Chill

If you used vanilla extract, stir it in now. Cool the custard to room temperature, then cover and refrigerate until thoroughly chilled (at least 4 hours or overnight). This is the base for vanilla and the starting point for flavored ice creams.

Churn the chilled custard in your ice cream maker according to manufacturer's instructions until it reaches soft-serve consistency (typically 20–30 minutes). Transfer to an airtight container and freeze at least 2 hours to firm up before serving.

Take 1–2 cups of the chilled vanilla custard base (reserve remaining for other flavors). Whisk in 0.5 cup unsweetened cocoa powder until fully incorporated. Warm gently in a saucepan over low heat, then add 4 oz chopped bittersweet chocolate and 2 tbs sugar. Stir until chocolate is melted and mixture is smooth. Cool, refrigerate until cold, then churn in ice cream maker. Freeze 2 hours to firm.

Hull and coarsely chop 2 cups strawberries. Toss with 3 tbs sugar and 1 tsp lemon juice; let macerate 20–30 minutes until juices release. Puree half the berries for a smoother texture, leaving some chunks if desired. Fold macerated berries into 1–1.5 cups of chilled vanilla custard base, taste and add up to 1–2 tbs extra sugar if needed. Chill briefly, then churn in ice cream maker. Freeze 2 hours to firm.

Make caramel

In a heavy-bottomed saucepan, heat 1 cup granulated sugar over medium heat without stirring (you can swirl the pan). When sugar melts and turns amber, add 4 tbs butter carefully and whisk until combined. Slowly pour in 1/2 cup warmed heavy cream while whisking (it will bubble). Stir until smooth. Remove from heat and add 1/2 tsp sea salt. Cool slightly.

Whisk 3/4–1 cup of the chilled vanilla custard into the caramel to taste (reserve some plain base if you want ripple effect). Chill until cold, then churn according to ice cream maker instructions. For salted caramel ribbons: reserve some caramel (cooled) to swirl into churned ice cream in the last 5 minutes of churning or fold in before freezing. Freeze 2 hours to firm.

Make simple syrup

In a small saucepan combine 1 cup water and 1 cup sugar. Heat over medium, stirring until sugar dissolves. Remove from heat and cool to room temperature.

Combine and chill

Stir 1 cup fresh lemon juice and 1 tbs lemon zest into the cooled syrup. Taste and adjust sweetness as needed (add a little more syrup or diluted sugar if too tart). Chill the mixture thoroughly in the refrigerator, at least 2 hours.

Churn and freeze

Churn the chilled lemon mixture in an ice cream maker until it reaches a sorbet consistency (15–25 minutes). Transfer to a container and freeze for at least 2 hours to firm.

Cook coulis

In a saucepan combine 3 cups raspberries, 0.75 cup sugar and 0.5 cup water. Warm over medium heat and cook 5–8 minutes until berries break down and sugar dissolves. Remove from heat and stir in 1 tsp lemon juice.

Strain and chill

Press the mixture through a fine-mesh sieve to remove seeds, using a spatula to extract as much puree as possible. Chill the seedless puree until very cold (at least 2 hours).

Churn and freeze

Churn the chilled raspberry puree in an ice cream maker until set (about 15–25 minutes). Freeze for at least 2 hours to firm.

Prepare puree

Peel and pit ripe mangoes and puree flesh in a blender until very smooth to yield about 2 cups. Stir in 0.5 cup sugar and 1 tbs lime juice. If mixture is too thick, add up to 1/4 cup water to reach syrupy pourable consistency. Chill thoroughly.

Churn and freeze

Churn the chilled mango mixture in an ice cream maker until it reaches sorbet consistency (15–25 minutes). Transfer to container and freeze at least 2 hours to firm.