Restaurants›Savoy Bar & Grill›House-made Ice Cream & Sorbet Recipe

House-made Ice Cream & Sorbet Recipe

Inspired by Savoy Bar & Grill
Time3h
Serves6

sorbet du jour, chocolate silk gelato, lemon mascarpone ice cream

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Ingredients

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Sorbet du Jour

Chocolate Silk Gelato

Lemon Mascarpone Ice Cream

Method

Sorbet du Jour

1

Prepare the Fruit Puree

Blend the fresh fruit until smooth. Strain to remove seeds if necessary.

2

Make the Sorbet Base

In a saucepan, combine water, sugar, and lemon juice. Heat over medium heat until sugar dissolves.

3

Combine and Freeze

Mix the fruit puree with the sugar syrup and freeze in an ice cream maker according to manufacturer's instructions.

Chocolate Silk Gelato

4

Heat the Base

In a saucepan, combine milk, cream, sugar, and cocoa powder. Heat until warm, whisking to dissolve the cocoa.

5

Prepare the Egg Mixture

In a bowl, whisk the egg yolks. Slowly add the warm chocolate mixture to temper the yolks.

6

Cook the Mixture

Return the mixture to the saucepan and cook over low heat until it thickens. Strain into a bowl and add vanilla.

7

Chill and Churn

Chill the mixture in the refrigerator, then churn in an ice cream maker according to manufacturer's instructions.

Lemon Mascarpone Ice Cream

8

Mix Ingredients

In a bowl, combine mascarpone cheese, heavy cream, sugar, lemon juice, lemon zest, and vanilla. Whisk until smooth.

9

Chill and Churn

Chill the mixture in the refrigerator for about 2 hours. Then churn in an ice cream maker according to manufacturer's instructions.