Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ice Cream Base
Sorbet Base
Method
Ice Cream Base
- 1
In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 0.75 cup granulated sugar, and 0.25 tsp salt. Warm over medium-low heat, whisking occasionally until the sugar dissolves and the mixture is steaming (do not boil).
- 2
Remove from heat and whisk in 1 tsp vanilla extract. Let the mixture cool to room temperature.
- 3
Chill the base in the refrigerator for at least 2 hours, or overnight for deeper flavor.
- 4
Churn the chilled base in an ice cream maker according to the manufacturer's instructions, then freeze until firm, about 2–4 hours.
Sorbet Base
- 5
Puree 2 cups ripe mango until smooth using a blender or food processor, then strain if desired for a silkier texture.
- 6
Make a simple syrup by combining 0.5 cup water and 0.5 cup sugar in a small saucepan. Bring to a simmer and whisk until the sugar dissolves. Remove from heat and cool completely.
- 7
Whisk the mango puree with the cooled simple syrup, 2 tablespoons lemon juice, and 0.25 tsp salt until well combined.
- 8
Chill the sorbet mixture in the refrigerator for at least 1–2 hours, then churn in an ice cream maker according to the manufacturer's instructions. Freeze until firm, about 2–3 hours.
