Selection Of Ice Creams/sorbets Recipe

Make custard base

Warm milk and cream in a medium saucepan over medium heat until just steaming (do not boil). Split the vanilla bean and scrape seeds into the milk, or add vanilla extract. Remove from heat and let steep 10 minutes if using bean.

Temper eggs

In a bowl, whisk egg yolks with sugar and a pinch of salt until pale and slightly thickened. Slowly whisk 1/3 of the hot milk mixture into the yolks to temper, then slowly whisk tempered yolks back into the saucepan with remaining milk.

Cook custard

Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C). Do not boil.

Strain and chill

Pour custard through a fine-mesh sieve into a bowl to remove any cooked bits and vanilla pod. Cool to room temperature, then cover and chill in the refrigerator at least 4 hours or overnight.

Churn

Churn according to your ice cream maker's instructions until soft-set (usually 20–30 minutes). Transfer to an airtight container and freeze at least 2 hours to firm up.

Combine cocoa and milk

Whisk cocoa powder into the cold milk until fully dissolved. Add cream and sugar; warm the mixture in a saucepan over medium heat until steaming.

Melt chocolate

Remove from heat, add chopped dark chocolate and stir until fully melted and smooth.

Temper yolks and cook

Whisk egg yolks with sugar and a pinch of salt. Temper with a small amount of the hot chocolate-milk mixture, then return everything to the pan. Cook gently, stirring constantly, until mixture coats the back of a spoon (170–175°F / 77–80°C).

Strain and chill

Strain into a bowl to remove any curdled bits. Cool to room temperature, then refrigerate at least 4 hours or overnight.

Churn

Churn in your ice cream maker until soft-set (20–30 minutes). Freeze in an airtight container for 2–4 hours to firm before serving.

Make simple syrup

Combine sugar and water in a small saucepan over medium heat, stirring until sugar dissolves. Remove from heat and cool to room temperature.

Blend fruit

Place chopped strawberries and cooled simple syrup in a blender. Add lemon juice. Puree until very smooth, about 1–2 minutes.

Strain and adjust

Pass the puree through a fine-mesh sieve to remove seeds for a smooth sorbet (optional). Taste and adjust sweetness or acidity with additional sugar or lemon juice as needed.

Chill and churn

Chill the puree thoroughly (at least 1 hour). Churn in an ice cream maker according to manufacturer instructions until set. Transfer to a container and freeze 1–2 hours to firm.

Check mango texture

If mango is fibrous, briefly pulse in blender and then pass through a sieve to remove fibers. If smooth, proceed to puree.

Blend mango mixture

Combine chopped mango, sugar, water (or a tablespoon for smoothing), and lime juice in a blender. Puree until completely smooth.

Chill and churn

Taste and adjust sweetness or acidity. Chill puree thoroughly (at least 1 hour). Churn according to your ice cream maker instructions until set, then freeze 1–2 hours to firm.

Scoop or pipe portions of vanilla, chocolate, strawberry sorbet, and mango sorbet into a serving dish to present a selection. Sprinkle chopped toasted nuts over the ice creams, add a pinch of sea salt to the chocolate scoop if desired, and garnish with fresh mint leaves.

For best texture, remove ice creams/sorbets from the freezer 5–10 minutes before serving to soften slightly for easy scooping.

Store each flavor in separate airtight containers with plastic wrap pressed on the surface to minimize ice crystals. Use within 2 weeks for best quality.