House-made Ice Cream & Sorbet Recipe

Time3h

Serves6

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Ingredients

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1
Prepare the Ice Cream Base
In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the mixture is warm and the sugar has dissolved.
2
Whisk the Egg Yolks
In a separate bowl, whisk the egg yolks until they are light and frothy. Slowly add a small amount of the warm cream mixture to the yolks, whisking constantly to temper them.
3
Combine and Cook
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon.
4
Chill and Churn
Remove from heat, stir in the vanilla extract, and let cool. Refrigerate for at least 4 hours or until completely chilled. Churn in an ice cream maker according to manufacturer's instructions.

5
Make the Simple Syrup
In a small saucepan, combine water and sugar. Heat over medium heat until the sugar is completely dissolved. Remove from heat and let cool.
6
Combine Ingredients
In a blender, combine the fruit puree, cooled simple syrup, and lemon juice. Blend until smooth.
7
Chill and Churn
Refrigerate the mixture for at least 1 hour until chilled. Pour into an ice cream maker and churn according to the manufacturer's instructions.