Selection Of Ice Creams & Sorbets Recipe

Ice Cream Preparation

1. 1

   Making the Ice Cream Base

   In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring continuously until the sugar dissolves and the mixture is hot but not boiling.

2. 2

   Whisking the Egg Yolks

   In a separate bowl, whisk the egg yolks until they are pale and thick. Gradually pour the hot cream mixture into the egg yolks while continuously whisking to temper the yolks.

3. 3

   Cooking the Custard

   Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon (around 170°F or 77°C).

4. 4

   Cooling the Custard

   Remove from heat, stir in the vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.

5. 5

   Churning the Ice Cream

   Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

6. 6

   Adding Berries

   Gently fold in the seasonal berries and lemon juice into the churned ice cream. Transfer the ice cream to an airtight container and freeze for at least 4 hours until firm.

7. 7

   Serving

   Scoop the ice cream into the hand-rolled cookie cones and serve with additional seasonal berries on top.