Method

In a small saucepan combine 1/2 cup whole milk and the packed fresh mint leaves. Warm gently over medium-low heat until just simmering, then remove from heat. Cover and steep 20 minutes to infuse mint flavor.

Strain the mint-infused milk into a clean saucepan, pressing on leaves to extract liquid, discard solids. Add 1/2 cup heavy cream and 1/4 cup granulated sugar. Warm gently until the sugar has dissolved and mixture is steaming but not boiling.

Whisk 1 pasteurized egg yolk in a small bowl. Slowly ladle about 2 tablespoons of the warm milk-cream mixture into the yolk while whisking constantly to temper. Pour the tempered yolk back into the saucepan with the remaining warm mixture.

Cook over low heat, stirring constantly with a heatproof spatula, scraping the bottom until the mixture coats the back of the spatula and reaches about 170–175°F (or thickens slightly). Do not boil. Remove from heat and stir in 1/8 tsp fine sea salt and 1/4 tsp vanilla extract.

Cool the custard to room temperature, then cover and refrigerate until thoroughly chilled, at least 2 hours or overnight. For faster chilling place bowl over an ice bath and stir until cool before refrigerating.

When cold, churn the custard in an ice cream maker according to manufacturer's instructions until it reaches soft-serve consistency (~20–25 minutes). In the last 2–3 minutes of churning add 2 tablespoons cocoa nibs so they distribute evenly.

Transfer churned ice cream to an airtight container and press a piece of parchment directly onto the surface. Freeze at least 2 hours to firm up to scoopable texture.

Place 2 dark chocolate cookies in a zip-top bag and crush with a rolling pin or pulse briefly in a food processor to create coarse crumbs. Reserve for plating.

Scoop two portions (about 2 standard scoops total) of the mint-cocoa nib ice cream into a chilled serving bowl or dish and sprinkle chocolate cookie crumbs on top or alongside. Garnish with a pinch of chopped mint if desired.

In a small saucepan combine 1 cup pitted cherries, 1/4 cup water, and 2 tablespoons (0.125 cup) granulated sugar. Cook over medium heat, stirring occasionally, until cherries soften and release juices, about 6–8 minutes.

Transfer the cooked cherry mixture to a blender or use an immersion blender and puree until smooth. For a silky sorbet, press the puree through a fine-mesh sieve into a bowl to remove skins and any fibers.

Stir in 1/2 teaspoon fresh lemon juice, 1/2 teaspoon light corn syrup (optional, improves texture), and 1/16 teaspoon fine sea salt to the strained puree. Taste and adjust sugar or lemon if needed; the final mix should taste slightly brighter than you want as freezing dulls flavor.

Cover the cherry mixture and chill in the refrigerator until very cold, at least 1–2 hours. Chilling improves texture when churning.

Churn the cold cherry mixture in an ice cream maker according to manufacturer's directions until it reaches a smooth, scoopable sorbet consistency (~15–20 minutes).

Transfer sorbet to an airtight container, press parchment on the surface, and freeze for at least 1 hour to firm slightly before serving.

Coarsely crush 2 vanilla almond cookies in a bag or food processor. Reserve for serving.

Scoop two portions (about 2 standard scoops total) of market cherry sorbet into a chilled serving bowl or glass. Place the vanilla almond cookie alongside or sprinkled on top.

Serving

If offering both options, serve one flavor per dish or present both scoops (ice cream and sorbet) side-by-side for a combination. Provide the appropriate cookie (chocolate cookie with mint-cocoa nib ice cream; vanilla almond cookie with cherry sorbet). Allow a minute at room temperature after removing from freezer for easy scooping.

2 Scoops Of House Made Ice Cream Or Sorbet Recipe