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Ingredients
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Sorbets
Ice Creams
Method
Sorbets
- 1
Prepare the Fruit
Wash and chop the fresh fruit into small pieces. If using strawberries, remove the stems.
- 2
Make the Sugar Syrup
In a saucepan, combine the water and granulated sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Allow to cool.
- 3
Blend the Ingredients
In a blender, combine the chopped fruit, cooled sugar syrup, and lemon juice. Blend until smooth.
- 4
Freeze the Sorbet Mixture
Pour the blended mixture into a shallow container and freeze for at least 4 hours, stirring every hour to break up ice crystals.
- 5
Serve
Once the sorbet is fully frozen, scoop into bowls and serve immediately.
Ice Creams
- 6
Prepare the Base
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is hot and the sugar is dissolved, but do not boil.
- 7
- 8
Temper the Egg Yolks
Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking continuously. This will temper the yolks and prevent them from curdling.
- 9
- 10
Add Flavoring
Remove from heat and stir in the vanilla extract and a pinch of salt.
- 11
Chill the Mixture
Transfer the mixture to a bowl and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.
- 12
Churn the Ice Cream
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 13
Freeze
Transfer the churned ice cream into a container and freeze for at least 4 hours to firm up.
- 14
Serve
Scoop the ice cream into bowls or cones and enjoy!