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Ingredients
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Classic Vanilla Ice Cream
Fresh Strawberry Sorbet
Method
Classic Vanilla Ice Cream
- 1
Prepare the Base
In a saucepan over medium heat, combine heavy cream, whole milk, and sugar. Stir until the sugar is dissolved and the mixture is hot but not boiling.
- 2
Add Vanilla and Salt
Remove the saucepan from heat. Stir in the vanilla extract and a pinch of salt. Let it cool to room temperature.
- 3
- 4
Chill the Mixture
Cover the mixture and refrigerate for at least 4 hours, or overnight, to chill completely.
- 5
Churn the Ice Cream
Pour the chilled 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 a lidded container and freeze for at least 4 hours before serving.
Fresh Strawberry Sorbet
- 7
Prepare the Strawberries
Wash the fresh strawberries and remove the stems. Cut them in half and place them in a blender.
- 8
Blend and Sweeten
Add granulated sugar and lemon juice to the blender with strawberries. Blend until smooth.
- 9
Create Strawberry Syrup
In a saucepan, combine the blended strawberries and water. Bring to a simmer over medium heat, stirring occasionally, for about 5 minutes.
- 10
Cool the Mixture
Remove from heat and allow the mixture to cool completely. Strain through a fine mesh sieve to remove seeds if desired.
- 11
Freeze the Sorbet
Pour the cooled strawberry mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a slushy consistency.
- 12
Final Freeze
Transfer the sorbet to a lidded container and freeze for at least 2 hours before serving.