Strawberry Sorbet and Vanilla Ice Cream without Ice Cream Maker
Strawberry Sorbet and Vanilla Ice Cream without Ice Cream Maker is a medium French recipe that serves 4. 200 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 30 min | Cook: 15 min | Total: 1 hr
Cost: $16.70 total, $4.18 per serving
Ingredients
- 500 g Fresh strawberries (washed, hulled and cut into quarters)
- 150 g Wildflower honey (neutral honey, liquid at room temperature)
- 1 c. à soupe Fresh lemon juice (about the juice of half a lemon)
- 1 c. à café Gardam seeds (or fresh basil) (woody‑minty aroma, optional)
- 4 units Egg yolks (fresh, at room temperature)
- 100 g White sugar (refined sugar, can be replaced by coconut sugar or muscovado)
- 150 g 30% fat liquid cream (fresh, whole)
- 400 g Whole milk (fresh)
- 2 pods Vanilla bean (split, seeds scraped)
Instructions
Prepare the strawberries
Wash, hull and cut the strawberries into quarters.
Time: PT5M
Mix strawberries, honey, lemon and seeds
In a bowl, coat the strawberries with honey, add the lemon juice and gardam seeds. Mix gently.
Time: PT5M
Freeze the sorbet mixture
Pour the mixture into a freezer‑safe dish and place in the freezer for 3 to 4 hours (or overnight).
Time: PT0M
Whisk egg yolks and sugar
In a bowl, whisk the 4 egg yolks with the white sugar until the mixture lightens.
Time: PT5M
Cook the custard
Add the milk, liquid cream and vanilla seeds to the egg‑sugar mixture. Heat gently to 80 °C for 10 minutes while stirring constantly.
Time: PT10M
Temperature: 80°C
Finish cooking
Remove the lid and raise the temperature to 90 °C for 1 minute to thicken slightly.
Time: PT1M
Temperature: 90°C
Cool the custard
Pour the custard into a dish, let rest 15 minutes at room temperature then place in the refrigerator for at least 1 hour.
Time: PT0M
Freeze the ice cream base
Transfer the cooled custard into an airtight container and place in the freezer for 2 to 3 hours until firm but still pliable.
Time: PT0M
Blend the frozen sorbet
Remove the sorbet dish from the freezer, break into large blocks and blend in the blender for 1 to 2 minutes until a smooth texture is achieved.
Time: PT2M
Blend the vanilla ice cream
Remove the frozen base, break into pieces and blend for 1 to 2 minutes until a creamy consistency is obtained.
Time: PT2M
Serving
Place the serving bowls in the refrigerator for 10 minutes before serving, add a scoop of strawberry sorbet and a scoop of vanilla ice cream, enjoy immediately.
Time: PT0M
Nutrition Facts
- Calories
- 200
- Protein
- 3 g
- Carbohydrates
- 25 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: vegetarian, gluten-free, low-calorie, low-fat
Allergens: eggs, milk, honey
Ingredient Substitutions
- Instead of Fresh strawberries: raspberries, mango
- Instead of Wildflower honey: agave syrup, invert sugar
- Instead of Fresh lemon juice: apple cider vinegar
- Instead of Gardam seeds (or fresh basil): fresh basil
- Instead of Egg yolks: egg substitute
- Instead of White sugar: coconut sugar, muscovado sugar
- Instead of 30% fat liquid cream: heavy cream
- Instead of Whole milk: semi‑skimmed milk
- Instead of Vanilla bean: vanilla extract
Equipment Needed
- Knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Immersion blender or blender
- Cooking thermometer
- Freezer‑safe dish
- Saucepan
- Whisk
- Silicone spatula
- Airtight container (stainless steel box or plastic tray)
Critical Steps — Do Not Skip
- Mixing the strawberries with honey (determines the sorbet's softness).
- Cooking the custard to 80 °C without boiling.
- Complete cooling of the custard before freezing (prevents thermal shock).
- Blend the frozen blocks quickly to achieve a smooth texture.
Chef Tips from the Video
- Choose a neutral wildflower honey so as not to mask the strawberry flavor.
- Heat the spoon in hot water before forming the ice cream scoops, this prevents it from breaking.
- Pre‑chill the serving bowls in the refrigerator or freezer for flawless plating.
Troubleshooting
The sorbet becomes icy after blending.
Make sure the strawberries are well coated with honey before freezing and blend the blocks while still very cold, otherwise let rest 5 minutes for them to soften slightly.
The custard curdles during cooking.
Reduce the heat immediately, remove from heat and whisk vigorously. Use a thermometer to stay below 85 °C.
The ice cream remains too hard to serve.
Take the container out of the freezer 10‑15 minutes before serving or warm the spoon slightly in hot water.
Storage
Refrigerator: Store the sorbet and ice cream in airtight containers, consume within 3 days.
Freezer: Can be kept up to 1 month, let soften for 10 minutes before serving.
Room temperature: Do not leave at room temperature for more than 30 minutes, otherwise the texture deteriorates.
Make-Ahead Tips
- Prepare the custard the day before and keep it refrigerated before freezing.
- The sorbet can be frozen 24 hours in advance; blend just before serving.
- Keep the serving bowls in the freezer for a cleaner plating.
Last updated: August 20, 2026
