Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For Ice Cream Base
For Sorbet Base
Method
For Ice Cream
- 1
Prepare the Base
In a medium bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt until the sugar is dissolved.
- 2
Chill
Cover the mixture and refrigerate for at least 2 hours or overnight for the best flavor.
- 3
Churn
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 4
Freeze
Transfer to an airtight container and freeze for at least 4 hours until firm.
For Sorbet
- 5
- 6
Cool and Chill
Remove from heat and let it cool, then refrigerate for at least 2 hours.
- 7
Churn
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a fluffy texture.
- 8
Freeze
Transfer to an airtight container and freeze for at least 4 hours until firm.