Trio De Nieves O Sorbet Recipe

Chill tools

Place serving bowls or glasses in the refrigerator or freezer to chill while you make the ice creams and sorbet. Make sure your ice cream machine bowl (if using) is frozen according to manufacturer instructions.

Warm dairy

In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream and 1/2 cup granulated sugar. Split a vanilla bean and scrape seeds (or add 1 tsp vanilla extract). Warm over medium heat, stirring, until sugar dissolves and mixture is hot but not boiling (about 170°F/77°C). Remove from heat.

Temper yolks

In a bowl whisk together 3 egg yolks and a pinch of salt. Slowly pour about 1/2 cup of the hot dairy into the yolks in a thin stream while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining hot dairy.

Cook custard

Return saucepan to low-medium heat and cook, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon (about 175–180°F / 80–82°C). Do not boil or the eggs will scramble.

Cool & chill

Strain the custard through a fine mesh sieve into a clean bowl to remove any solids and the vanilla pod. Stir to combine and cool slightly, then cover with plastic wrap pressed directly on the surface to prevent a skin. Chill in the refrigerator until thoroughly cold, at least 3 hours or overnight.

Churn & freeze

Churn the chilled custard in your ice cream machine according to the manufacturer's instructions until it reaches soft-serve consistency (typically 20–30 minutes). Transfer to a container and freeze at least 2 hours to firm up before serving.

Make simple syrup

In a small saucepan combine 1/4 cup water and 1/2 cup granulated sugar. Heat just until the sugar dissolves, stirring; remove from heat and let cool to room temperature.

Prepare mango base

In a blender or bowl stir together 2 cups ripe mango puree and the cooled simple syrup. Add 1 tablespoon fresh lime juice and taste; adjust sweetness or acidity if needed (add up to 1 tablespoon more lime juice for brightness). If mixture is too thick, thin with up to 1–2 tablespoons water.

Chill

Chill the mango mixture in the refrigerator until very cold, at least 1 hour.

Churn & freeze

Churn the cold mango mixture in your ice cream machine until it reaches a smooth sorbet texture (usually 20–30 minutes). Transfer to a container and freeze at least 1–2 hours to firm up. If you don't have an ice cream maker, pour into a shallow baking pan and freeze, stirring vigorously every 30 minutes until smooth.

Combine dry cocoa

Whisk together 1/4 cup unsweetened cocoa powder and 1/2 cup granulated sugar in a saucepan so the cocoa is lump-free.

Warm dairy & melt chocolate

Add 3/4 cup whole milk and 1 cup heavy cream to the saucepan and warm over medium heat, whisking until the cocoa and sugar dissolve and the mixture is hot but not boiling. Add 3 oz finely chopped semisweet chocolate and stir until fully melted and smooth.

Temper yolks

In a bowl whisk together 3 egg yolks and a pinch of salt. Slowly whisk about 1/2 cup of the hot chocolate custard into the yolks to temper, then return the yolk mixture to the saucepan.

Cook custard

Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 175–180°F / 80–82°C). Remove from heat. If desired, strain through a sieve to remove any bits.

Cool & chill

Allow the chocolate custard to cool slightly, cover with plastic wrap directly on the surface, and refrigerate until thoroughly cold, at least 3 hours or overnight.

Churn & freeze

Churn in your ice cream machine according to manufacturer's instructions until it reaches soft-serve consistency. Transfer to a container and freeze at least 2 hours to firm up before serving.

Scoop trio

Remove containers from the freezer about 5 minutes before scooping to soften slightly for easier scoops. Place one generous scoop each of vanilla ice cream, mango sorbet, and chocolate ice cream into each chilled serving bowl or glass, arranging them side-by-side or in a triangle.

Add garnishes

Sprinkle a little toasted chopped nuts over the sorbet or ice creams if desired, add a mint leaf for color, and dust a pinch of cocoa powder or chocolate shavings over the chocolate scoop. Serve with a lime wedge alongside the mango sorbet.

Serve

Serve immediately. Leftovers can be covered and returned to the freezer; allow 5–10 minutes at room temperature before re-scooping.