Strawberry Sorbet and Vanilla Ice Cream without Ice Cream Maker

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

1. Prepare the strawberries

   Wash, hull and cut the strawberries into quarters.

   Time: PT5M

2. 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

3. 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

4. Whisk egg yolks and sugar

   In a bowl, whisk the 4 egg yolks with the white sugar until the mixture lightens.

   Time: PT5M

5. 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

6. Finish cooking

   Remove the lid and raise the temperature to 90 °C for 1 minute to thicken slightly.

   Time: PT1M

   Temperature: 90°C

7. 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

8. 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

9. 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

10. 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

11. 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

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

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.