House – Made Ice Creams & Sorbets Recipe
Recipe information
Make House – Made Ice Creams & Sorbets in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Vanilla Bean Ice Cream (base)
Chocolate Swirl (for chocolate ripple ice cream)
Strawberry Sorbet
Salted Caramel Sauce (for swirl)
Optional Mix-ins / Finishes
Vanilla Bean Ice Cream (base)
1. Prepare vanilla
Split the vanilla bean lengthwise and scrape the seeds with the back of a knife into a medium saucepan. Add the pod to the pan as well.
2. Warm dairy
Pour 1 cup whole milk and 2 cups heavy cream into the saucepan with the vanilla. Warm over medium heat until it just begins to steam and small bubbles form at the edge (do not boil). Remove from heat and let steep 15–20 minutes for a stronger vanilla flavor. Remove and discard the pod.
3. Whisk yolks and sugar
In a bowl, whisk 6 egg yolks with 3 tablespoons granulated sugar until the mixture lightens slightly and coats the back of a spoon.
4. Temper eggs
Slowly pour about one cup of the warm vanilla cream into the yolks in a thin steady stream while whisking constantly to raise their temperature (tempering). Then pour the tempered yolk mixture back into the saucepan with the remaining warm cream.
5. Cook custard
Return the saucepan to medium-low heat and stir constantly with a heatproof spatula, scraping the bottom, until the mixture thickens and coats the spatula (170–175°F / 77–80°C). Do not let it boil.
6. Strain and cool
Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in 1 teaspoon fine salt. Cool at room temperature for 15 minutes, then cover and chill in the refrigerator until fully cold, at least 4 hours or overnight.
7. Churn
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency (usually 20–30 minutes).
8. Finish and freeze
Transfer churned ice cream to a container, cover the surface with plastic to prevent ice crystals, and freeze at least 4 hours to firm.
Chocolate Swirl
9. Make chocolate ganache
Chop 4 oz dark chocolate finely. Heat 1 cup heavy cream just until simmering and pour over the chopped chocolate. Let sit 1 minute, then whisk until smooth. Stir in 1 tablespoon corn syrup and a pinch of salt. Cool to room temperature, then refrigerate until thick but still pourable (about 1–2 hours).
Salted Caramel Sauce
11. Cook caramel
In a medium heavy-bottomed saucepan, add 3 tablespoons granulated sugar and heat over medium without stirring (you can gently swirl the pan occasionally). Watch carefully as the sugar melts and turns amber.
12. Add butter and cream
When the sugar is a deep amber color, remove from heat and carefully whisk in 2 tablespoons unsalted butter until melted. Slowly add 3 tablespoons heavy cream (mixture will bubble vigorously), whisk until smooth. Stir in 1 teaspoon fine sea salt. Let cool to room temperature and refrigerate until thickened but pourable.
13. Swirl into ice cream
Layer spoonfuls of salted caramel sauce through churned vanilla ice cream to create ribbons, and swirl gently with a spatula. Freeze until firm.
Strawberry Sorbet
14. Make simple syrup
Combine 1 cup water and 3 tablespoons granulated sugar in a small saucepan and heat until the sugar dissolves. Remove from heat and cool to room temperature.
15. Prepare strawberries
Place 16 oz hulled fresh strawberries in a blender or food processor. Add 1 tablespoon fresh lemon juice and the cooled simple syrup. Purée until completely smooth.
16. Strain and chill
Pass the purée through a fine-mesh sieve to remove seeds for an ultra-smooth sorbet. Chill the strained purée in the refrigerator until cold, about 1–2 hours.
17. Churn sorbet
Churn the chilled purée in an ice cream maker according to the manufacturer's instructions until it reaches a soft sorbet consistency (usually 20–30 minutes).
18. Freeze
Transfer to a container, smooth the top, and freeze for at least 2–4 hours to firm.
Assembly & Optional Mix-ins
19. Add mix-ins
If using mix-ins (toasted chopped nuts or crumbled cookies), fold them in toward the end of churning or layer them between scoops to preserve texture.
20. Finish and store
Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals. Freeze until firm. When serving, let ice cream sit at room temperature for 3–5 minutes for easier scooping. Finish with flaky sea salt if using salted caramel.
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