House-made Ice Cream & Sorbet Recipe
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Ingredients
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Ice Cream Base
Sorbet Base
Method
Ice Cream Preparation
- 1
Make the Ice Cream Base
In a medium saucepan, combine heavy cream, whole milk, sugar, and a pinch of salt. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
- 2
- 3
- 4
Cool and Flavor
Remove from heat, stir in vanilla extract, and let the mixture cool to room temperature before refrigerating for at least 4 hours or overnight.
- 5
Churn
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 6
Freeze
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Sorbet Preparation
- 7
Prepare Fruit
If using a whole fruit, wash and chop it into small pieces. For citrus fruits, juice them to get the required amount.
- 8
- 9
Blend Ingredients
In a blender, combine the prepared fruit, cooled simple syrup, and lemon juice. Blend until smooth.
- 10
Chill Mixture
Pour the blended mixture into a container and refrigerate for at least 2 hours to chill.
- 11
Churn
Churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a slushy consistency.
- 12
Freeze
Transfer the sorbet to an airtight container and freeze for at least 4 hours or until firm.
