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Ingredients
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Base Ice Cream Custard
Seasonal Fruit Sorbet (berry example)
Optional Finishes / Serving
Method
Base Ice Cream Custard
Warm milk and cream
Combine 2 cups whole milk and 1 cup heavy cream in a medium saucepan. Add 3 tbs granulated sugar and a pinch of fine salt. Warm over medium heat until the mixture is hot and steam begins to rise but not boiling (just under simmer), about 5–7 minutes. Stir to dissolve sugar.
Temper egg yolks
In a medium bowl, whisk 4 egg yolks until smooth. Slowly ladle about 1/3 cup of the hot milk mixture into the yolks while whisking constantly to temper. Repeat with another 1/3 cup to bring yolks closer to temperature.
Finish custard
Return the tempered yolk mixture to the saucepan with the remaining milk mixture, stirring constantly. Cook gently over low-medium heat, stirring with a wooden spoon or silicone spatula and scraping the bottom, until the custard thickens and coats the back of the spoon (an instant-read thermometer should read 170–175°F / 77–80°C), about 4–6 minutes. Do not boil.
Strain and chill
Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in 1 tsp vanilla extract. Cool slightly, then cover and refrigerate until thoroughly chilled, at least 2 hours or overnight.
Churn
When custard is chilled, follow your ice cream maker manufacturer's instructions to churn until thick and soft-serve consistency, about 20–30 minutes depending on machine. Transfer to an airtight container and freeze for at least 2 hours to firm up before serving.
Seasonal Fruit Sorbet (berry example)
Prepare fruit purée
Hull or stem 3 cups fresh seasonal berries and rinse. Place berries, 1 tbs granulated sugar, and 1 tbs fresh lemon juice in a blender or food processor. Purée until completely smooth, about 30–60 seconds.
Taste and adjust
Taste the purée and adjust sweetness or acidity: add up to 1 tbs more sugar if too tart, or up to another 1 tbs lemon juice if too sweet. If the purée is very seedy (raspberries), press through a fine-mesh sieve to remove seeds and produce a silky sorbet base.
Chill and churn
Chill the fruit purée in the refrigerator until cold, about 30–60 minutes. Pour the chilled purée into an ice cream maker and churn according to the manufacturer's instructions until it reaches a sorbet consistency (usually 20–30 minutes).
Freeze to set
Transfer sorbet to a shallow airtight container, smooth the top, press a piece of plastic wrap directly on the surface to minimize ice crystals, and freeze until firm, about 2–4 hours.
Assembly & Serving
Scoop and serve either the chilled ice cream or the seasonal fruit sorbet into bowls or cones. For a composed dessert, layer a scoop of ice cream with a scoop of sorbet for contrast.
Garnish as desired with 1 tsp chopped fresh mint and 2 tbs toasted nuts for texture and aroma.
Store leftover ice cream and sorbet in separate airtight containers in the freezer for up to 2 weeks for best quality.