House Made Ice Cream & Sorbet Recipe

Make the Custard Base

In a saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until the mixture is warm but not boiling.

Whisk Egg Yolks

In a separate bowl, whisk together the egg yolks and the remaining sugar until pale and thick.

Temper the Egg Yolks

Slowly pour the warm cream mixture into the egg yolks while whisking constantly. This will temper the yolks and prevent them from scrambling.

Cook the Custard

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Cool and Add Flavor

Remove from heat, stir in the vanilla extract and a pinch of salt. Let cool completely, then refrigerate until chilled.

Churn the Ice Cream

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

Freeze

Transfer to an airtight container and freeze for at least 4 hours before serving.

Make the Syrup

In a saucepan, combine water and sugar over medium heat. Stir until the sugar is dissolved, then remove from heat.

Combine with Fruit Puree

In a blender, combine the sugar syrup, fruit puree, and lemon juice. Blend until smooth.

Chill the Mixture

Refrigerate the mixture until thoroughly chilled.

Churn the Sorbet

Pour the chilled fruit mixture into an ice cream maker and churn according to the manufacturer's instructions until it holds its shape.

Freeze

Transfer to an airtight container and freeze for at least 4 hours before serving.