Fresh Made Ice Cream & Sorbet Recipe

Warm dairy

In a medium saucepan, combine the whole milk, 1 cup of the heavy cream, and 1 tablespoon of the granulated sugar. Warm over medium heat until steam appears and small bubbles form at the edges (do not boil), about 5–7 minutes.

Temper yolks

While the milk warms, whisk the egg yolks with the remaining 2 tablespoons sugar in a medium bowl until smooth and slightly paler. Slowly ladle about 1/3 cup of the hot milk mixture into the yolks while whisking constantly to temper.

Cook custard

Return the tempered yolk mixture to the saucepan with the remaining milk. Cook over low–medium heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the mixture thickens enough to coat the back of the spoon (an instant-read thermometer should read 170–175°F / 77–80°C), about 5–8 minutes. Do not boil.

Finish base

Remove from heat and stir in the remaining 1 cup heavy cream, vanilla extract, and a pinch of salt. Strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits.

Chill

Cover the bowl with plastic wrap pressed onto the surface of the custard to prevent a skin. Chill in the refrigerator until very cold, at least 4 hours or overnight.

Churn

When the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency, about 20–30 minutes depending on your machine.

Add mix-ins & freeze

If using mix-ins (chopped nuts or chocolate), fold them in during the last 2–3 minutes of churning or stir them into the churned ice cream. Transfer to a freezer-safe container, press a piece of parchment directly on the surface, seal, and freeze at least 2–4 hours to firm before serving.

Make simple syrup

In a small saucepan, combine the water and 1 cup granulated sugar. Heat over medium, stirring until the sugar dissolves. Bring just to a simmer, then remove from heat and cool to room temperature, about 15–20 minutes.

Prepare fruit puree

Meanwhile, wash and prep your seasonal fruit. Quarter stone fruit, hull berries, or peel citrus/mango as needed. Puree the fruit in a blender or food processor until smooth. For very pulpy fruit, press the puree through a fine-mesh sieve for a silky sorbet (optional). Measure 3 cups of puree.

Combine and season

In a bowl, whisk together the fruit puree, cooled simple syrup, lemon juice, and a pinch of salt. Taste and adjust sweetness or acidity: if too tart, add up to 2 tablespoons more sugar dissolved in a little hot water; if too sweet, add a bit more lemon juice.

Chill mixture

Cover and chill the sorbet mixture until very cold, at least 2 hours; overnight is best for texture.

Churn sorbet

Churn the cold sorbet base in your ice cream maker according to the manufacturer's instructions until it thickens and reaches a smooth, scoopable consistency, about 20–30 minutes.

Freeze to set

Transfer churned sorbet to a freezer-safe container, smooth the surface, press parchment on top, and freeze for at least 2 hours to fully set before serving.

Scoop and garnish: Let ice cream or sorbet sit at room temperature 3–5 minutes to soften slightly for easy scooping. Serve in bowls or cones, garnish with chopped toasted nuts or a sprinkle of chopped chocolate as desired, and finish with fresh mint leaves.

Storage: Store in airtight containers in the coldest part of the freezer. Homemade ice cream is best within 2 weeks; sorbet is best within 3 weeks for peak flavor.