House-made Ice Cream & Sorbet Recipe

Prepare base

In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream and the split vanilla bean and scraped seeds (or 1 tsp vanilla extract). Warm over medium heat until steam appears and small bubbles form at the edge (do not boil). Remove from heat, cover and let steep 20–30 minutes if using a vanilla bean; if using extract, skip steeping.

Whisk yolks and sugar

In a medium bowl, whisk 5 egg yolks with 3 tablespoons granulated sugar until pale and slightly thickened, about 2–3 minutes.

Temper and cook custard

Reheat the milk-cream mixture until warm. Slowly pour about 1/3 of the hot liquid into the yolk mixture in a thin stream while whisking constantly to temper. Pour the tempered yolks back into the saucepan with the remaining hot milk-cream. Cook over low–medium heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Do not boil.

Strain and cool

Remove from heat. Stir in 1 teaspoon fine sea salt. Strain the custard through a fine-mesh sieve into a clean bowl to remove any bits and the vanilla pod. If you used vanilla extract, stir it in now. Cool slightly, then place an airtight plastic wrap directly on the surface to prevent skin forming. Chill in the refrigerator at least 4 hours or overnight until fully cold.

Churn and freeze

Once cold, churn the custard in your ice cream maker according to manufacturer instructions until it reaches a soft-serve consistency (typically 20–30 minutes). Transfer to an airtight container, press a piece of parchment onto the surface, seal, and freeze 4 hours or until firm.

Make simple syrup

In a small saucepan combine 1 cup water and 3 tablespoons granulated sugar. Heat over medium, stirring until the sugar dissolves. Remove from heat and cool to warm (not hot). Stir in 1 tablespoon lemon zest.

Add lemon juice and clarify (optional but recommended)

In a bowl, combine the cooled syrup with 1 cup fresh lemon juice and a pinch of salt. For a clearer sorbet, whisk one lightly beaten egg white into the mixture and let it sit 10–15 minutes—the egg white will collect some solids. Strain the mixture through a fine-mesh sieve or cheesecloth; discard the solids and foam. (If you prefer not to use egg white, skip this step and simply strain to remove zest and pulp.)

Chill and add alcohol

Chill the clarified lemon mixture thoroughly in the refrigerator until very cold, at least 2 hours. Stir in 1 teaspoon neutral spirit or vodka to help keep the sorbet from freezing too hard (optional).

Churn and freeze

Churn the chilled lemon mixture in an ice cream maker according to manufacturer instructions until it thickens and takes on a sorbet texture (typically 15–25 minutes). Transfer to an airtight container and freeze until firm, about 2–4 hours.

Scoop and plate: For a sampler, serve one scoop (about 2–3 oz) of vanilla bean ice cream and one scoop of lemon sorbet in a chilled bowl or coupe. If serving family-style, use a warmed ice cream scoop for clean rounds.

Garnish: Sprinkle 2–3 tablespoons crushed waffle cone or tuile crumbs over the ice cream for crunch. Add fresh mint leaves and a drizzle (about 1 tablespoon each serving) of fruit coulis or chocolate sauce as desired.

Storage: Store ice cream and sorbet in separate airtight containers in the freezer for up to 2 weeks for best texture. Let frozen desserts sit at room temperature 5 minutes before scooping for easier serving.