House Made Ice Cream & Sorbet Recipe

Combine Dairy Ingredients

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar over medium heat. Stir until the sugar has completely dissolved.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks until they are pale and frothy.

Temper the Egg Yolks

Gradually add a small amount of the warm cream mixture to the egg yolks while whisking constantly to temper them. This prevents the yolks from curdling.

Combine Mixtures

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon.

Chill the Mixture

Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.

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.

Freeze and Serve

Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Prepare Fruit Puree

If using whole fruit, wash, peel, and chop it into small pieces. Blend the fruit in a blender or food processor until smooth.

Cook Sugar Syrup

In a saucepan, combine the granulated sugar and water. Bring to a boil over medium heat, stirring until the sugar has dissolved completely. Remove from heat and let cool.

Mix Ingredients

In a large mixing bowl, combine the fruit puree, cooled sugar syrup, lemon juice, and a pinch of salt. Mix well.

Chill the Mixture

Refrigerate the mixture for at least 1 hour to chill thoroughly.

Churn the Sorbet

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a slushy texture.

Freeze and Serve

Transfer the sorbet to an airtight container and freeze for at least 2 hours before serving.