House Made Ice Creams And Sorbets Recipe

Prepare Ice Cream Base

In a mixing bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt until sugar is dissolved.

Chill the Mixture

Cover the bowl and refrigerate the mixture for at least 2 hours or until chilled.

Churn the Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency.

Freeze the Ice Cream

Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.

Make Fruit Puree

Blend the fresh fruit until smooth. If using berries, strain the mixture to remove seeds.

Prepare Sugar Syrup

In a saucepan, combine water and sugar. Heat over medium until sugar is dissolved. Allow to cool.

Combine and Freeze

Mix the fruit puree with the cooled sugar syrup and lemon juice. Pour into a shallow dish and freeze, scraping with a fork every 30 minutes until fluffy and fully frozen.

Preheat Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix Ingredients

In a bowl, cream together butter and sugar until light and fluffy. Stir in the flour, oats, and vanilla extract until combined.

Bake Cookies

Drop small spoonfuls of the mixture onto the prepared baking sheet, spacing them out as they will spread. Bake for 8-10 minutes or until golden brown.

Cool and Serve

Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.