Ice Cream + Sorbet Recipe

Time3h

Serves6

Three Scoops

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Ingredients

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1
Prepare the Ice Cream Base
In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring until the sugar is completely dissolved.
2
Temper the Egg Yolks
In a bowl, whisk the egg yolks. Gradually add a small amount of the hot cream mixture to the yolks while whisking constantly to temper them. This prevents the yolks from scrambling.
3
Combine and Cook
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring frequently, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
4
Cool and Flavor
Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5
Churn the Ice Cream
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
6
Freeze
Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

7
Prepare the Fruit
If using whole fruit, wash, peel, and chop it into smaller pieces. For berries, simply wash them.
8
Make the Sugar Syrup
In a small saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar is fully dissolved. Remove from heat and let it cool.
9
Blend the Sorbet Mixture
In a blender, combine the prepared fruit, cooled sugar syrup, and lemon juice. Blend until smooth, then taste and adjust sweetness if necessary.
10
Chill the Mixture
Pour the sorbet mixture into a shallow container and freeze for about 2 hours, or until it starts to firm up.
11
Blend Again
After the initial freezing, take the sorbet out and blend again for a smoother texture. Return to the freezer until fully frozen (about 2 more hours).
12
Serve
Scoop the sorbet into bowls or cups and serve alongside or on top of the ice cream for a delightful three-scoop treat!