Ice Cream And Sorbet Of The Day Recipe

Make the Ice Cream Base

In a medium saucepan, heat the heavy cream, whole milk, and sugar over medium heat, stirring until the sugar is dissolved. Do not let it boil.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks until they are light in color. Slowly pour in the warm cream mixture while whisking continuously to temper the yolks.

Cook the Mixture

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes).

Add Vanilla

Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate until chilled.

Churn the Ice Cream

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

Freeze

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

Make Simple Syrup

In a saucepan, combine water and sugar, and bring to a simmer over medium heat. Stir until sugar is fully dissolved. Let it cool.

Mix the Sorbet Base

In a large bowl, combine the fresh fruit puree, cooled simple syrup, and lemon juice. Stir until well mixed.

Churn the Sorbet

Pour the fruit mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a smooth consistency.

Freeze

Transfer the churned sorbet to an airtight container and freeze for at least 4 hours or until firm.