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Ingredients
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Sorbet Base
Iced Cream Base
Method
Sorbet Preparation
Blend the Fruit
In a blender, combine the fresh fruit, sugar, lemon juice, and water. Blend until smooth.
Chill the Mixture
Transfer the blended mixture to a bowl and refrigerate for at least 1 hour until chilled.
Freeze the Sorbet
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 2 hours before serving.
Iced Cream Preparation
Heat the Dairy
In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
Temper the Egg Yolks
Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly. This will temper the yolks.
Combine and Cook
Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Chill and Churn
Remove from heat and stir in the vanilla extract. Cool the mixture to room temperature, then refrigerate until cold. Churn in an ice cream maker according to the manufacturer's instructions.
Freeze the Iced Cream
Transfer the churned iced cream to a container and freeze for at least 4 hours before serving.
