Ice Cream And Sorbet Sampler Recipe

Warm milk and cream

In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, and 1/2 cup granulated sugar. Split and scrape 1 vanilla bean into the pan (or add 1 tsp vanilla extract). Warm over medium heat until sugar dissolves and mixture is steaming but not boiling (about 5–7 minutes).

Temper egg yolks

Whisk 3 egg yolks in a bowl. Slowly ladle 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper. Then pour tempered yolks back into the saucepan with the remaining milk mixture.

Cook custard

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it coats the back of the spoon and reaches 170–175°F (or thickens slightly), about 5–8 minutes. Do not boil. Remove from heat and stir in 1/8 tsp salt.

Chill

Strain custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and vanilla pod. Cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.

Churn

When chilled, churn the custard in an ice-cream maker according to the manufacturer's instructions until it reaches soft-serve consistency (typically 20–30 minutes).

While the custard chills or during the last 10 minutes of churning, make the chocolate swirl: gently heat 2 oz chopped bittersweet chocolate with 2 tbs heavy cream and 1 tsp light corn syrup in a small saucepan over low heat, stirring until smooth. Remove from heat and let cool slightly; it will thicken as it cools.

Layering: Transfer churned vanilla ice cream to a container in layers: spoon a layer of ice cream, drizzle a few tablespoons of the cooled but pourable chocolate swirl, repeat, and finish with a final drizzle. Use a spatula to create gentle swirls—do not fully mix so you keep visible chocolate ribbons. Freeze until firm, about 2–4 hours.

Make simple syrup

In a small saucepan, combine 1 cup water and 3/4 cup granulated sugar. Add 1 tsp corn syrup if using and 1 tbsp lemon zest. Heat over medium, stirring until the sugar dissolves. Bring to a gentle simmer for 1 minute, then remove from heat and let cool 10 minutes.

Add lemon juice

Stir in 3/4 cup fresh lemon juice and 1/8 tsp salt into the cooled syrup. Chill the mixture thoroughly in the refrigerator until cold, at least 1 hour.

Churn and freeze

Churn the chilled lemon mixture in an ice-cream maker according to manufacturer's directions until it reaches sorbet texture (about 20–25 minutes). Transfer to a shallow container and freeze until firm, about 2–3 hours.

Cook raspberries

In a medium saucepan, combine 2 cups raspberries, 1/2 cup water, and 1/2 cup sugar. Heat over medium, stirring and breaking down berries with a spoon, until the sugar dissolves and the mixture is simmering, about 5–7 minutes. Remove from heat and let cool slightly.

Puree and strain

Puree the warm raspberry mixture in a blender or with an immersion blender until smooth. Press the puree through a fine-mesh sieve into a bowl to remove seeds, using a spatula to extract as much liquid as possible. Stir in 2 tbs fresh lemon juice and 1/16 tsp salt. Chill completely in the refrigerator, at least 1 hour.

Churn and freeze

Churn the chilled raspberry purée in an ice-cream maker according to manufacturer's instructions until it reaches sorbet consistency (about 20–25 minutes). Transfer to a shallow container and freeze until set, about 2–3 hours.

Scoop: Using a warmed ice-cream scoop (dip in hot water and shake off), scoop small portions of vanilla-chocolate ice cream, lemon sorbet, and raspberry sorbet into short dessert bowls or a long sampler plate, arranging them attractively (3–4 small scoops total per serving).

Garnish: Sprinkle with toasted almond slivers or chocolate shavings if desired and add a couple of mint leaves for color. Serve immediately.

Storage: Keep leftover ice cream and sorbets covered in airtight containers in the freezer. For best texture, consume within 1–2 weeks for sorbets and up to 2 weeks for ice cream.