Homemade Berry Ice Cream Duet (Raspberry Sorbet and Strawberry Ice Cream)
The whole appeal of this duet lies in the contrast of two textures in a single bowl. A clear raspberry sorbet with pure berry flavor and a bright tartness sits next to velvety strawberry ice cream built on a true English-style custard made from milk, cream, and egg yolks.
The sorbet relies on purée and sugar with no milk fat, while the ice cream demands patience at the stove until the custard thickens to the point where it coats the back of a spoon.
From experience: Without an ice cream maker, the key is to break up the ice crystals with a fork or mixer every 40-50 minutes for the first 3-4 hours. Don’t overheat the yolk custard: above 180-185 F (82-85 C) it will curdle. You can swap the raspberries for blackberries or black currants.
Serve right after scooping, alongside fresh sweet cherries or strawberries.
Part of European cuisine — 103 more recipes in the section.
You might also like
Ingredients
Instructions
Raspberry Sorbet
In a deep saucepan, combine the raspberries with the sugar and bring to a boil. Remove from the heat, blend into a purée, and pass through a fine sieve.Freeze the mixture in an ice cream maker. If you don't have a machine, transfer the purée to a container and place it in the freezer for at least 4 hours. Every 40-50 minutes, take the mixture out and fluff it well with a fork or whip it with a mixer so that ice crystals don't form.
Strawberry Ice Cream
Combine the milk and cream. Split the vanilla bean lengthwise and scrape out the seeds with a knife. Add the seeds along with the pod to the milk mixture. Bring to a boil, remove from the heat, and let steep for half an hour.Whisk the yolks with half of the sugar until light and fluffy. Heat the milk and cream to 175 F (80 C) and pour in the whisked yolks. Over the lowest heat, stirring constantly, cook the mixture down to a thick custard. Cool and remove the vanilla pod.
Hull the strawberries, chop them coarsely, combine with the remaining sugar, and bring to a boil. As soon as the sugar dissolves, blend into a purée and pass through a sieve.
Stir the strawberry purée into the custard, adding more sugar if needed. Freeze the same way as the sorbet.
Serving
Serve scoops of both ice creams together as a duet, garnished with fresh berries.
Reviews
There are no reviews yet.