Ice Cream & Sorbet Recipe

Prepare base

Split the vanilla bean lengthwise and scrape seeds into a medium saucepan. Add the pod as well (or add 1 tsp vanilla extract later). Pour in 1 cup whole milk and 2 cups heavy cream and bring just to a simmer over medium heat, stirring occasionally so it doesn't scorch. Remove from heat, cover, and let steep for 20 minutes to infuse the vanilla.

Whisk yolks and sugar

While the milk is steeping, whisk 5 egg yolks with 3 tablespoons granulated sugar and 1 teaspoon fine sea salt in a medium bowl until the mixture is pale and slightly thickened (ribbon stage).

Temper and cook custard

Rewarm the infused milk gently. Remove the vanilla pod. Slowly ladle about 1/2 cup of the hot milk into the yolk mixture while whisking constantly to temper the eggs. Continue adding hot milk in two more additions until about three-quarters blended. Pour the tempered yolk mixture back into the saucepan. Cook over low to medium-low heat, stirring constantly with a heatproof spatula, scraping the bottom, until the custard coats the spatula and reaches 170–175°F (77–80°C) or 170°F if you have a thermometer. Do not boil.

Strain and chill

Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. If using vanilla extract, stir in 1 teaspoon now. Cool briefly at room temperature, then place the bowl in an ice bath and stir occasionally until the custard is chilled to room temperature. Cover and refrigerate at least 4 hours or overnight to fully chill and mature the flavor.

Churn

Freeze the bowl of your ice cream maker according to manufacturer instructions. Churn the chilled custard in the ice cream maker until it reaches soft-serve consistency (usually 20–30 minutes depending on machine).

Harden

Transfer churned ice cream to an airtight container. Press a piece of parchment directly on the surface to minimize crystals. Freeze at least 4 hours for firm scoops.

Make simple syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat.

Add lemon

Stir in 3 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 1 tablespoon light corn syrup (if using), and a pinch of fine sea salt. Taste and adjust: for brighter flavor add another teaspoon or two of lemon juice if desired.

Chill syrup

Cool the syrup to room temperature, then refrigerate until thoroughly cold (about 1 hour). For faster chilling, place the saucepan in an ice bath and stir until cold.

Churn sorbet

Pour the chilled lemon mixture into the prepared ice cream maker and churn until it reaches a smooth, scoopable sorbet texture (roughly 20–30 minutes depending on machine).

Freeze to set

Transfer sorbet to an airtight container and freeze for at least 2 hours to firm up before scooping.

Scoop and serve 1–2 scoops of vanilla ice cream alongside 1–2 scoops of lemon sorbet for contrast. Sprinkle with chopped toasted almonds or add a crispy wafer and garnish with fresh mint leaves if desired. If scoops are very firm, let stand at room temperature 3–5 minutes for easier scooping.