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1
Sorbet: Place a bowl or 2 sheet pans in the freezer to chill.
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2
Combine the water and sugar in a saucepan and bring to a boil.
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3
Whisk the juices together in another bowl.
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4
Let cool slightly, then whisk half the syrup into the juices and taste.
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5
Slowly add more syrup, tasting frequently.
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6
The mixture should taste definitely tart and sweet; you might not use all the syrup.
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7
Freeze in an ice cream machine, then transfer to the frozen bowl and keep frozen.
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8
Ice Cream: Combine the milk with 1/3 cup of the sugar in a saucepan and heat just to a boil.
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9
Immediately remove from the heat.
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10
Whisk the egg yolks with the remaining 1/3 cup sugar until well combined.
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11
Whisk a few tablespoons of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture.
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12
Cook over medium heat, stirring constantly with a wooden spoon.
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13
At 160 degrees F, the mixture will give off a puff of steam.
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14
When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog.
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15
Test it by dipping a wooden spoon into the mixture.
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16
Run your finger down the back of the spoon.
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17
If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
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18
When it is ready, quickly remove it from the heat.
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19
Strain the mixture into a bowl and place it in the ice bath to cool.
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20
Let cool, stirring often.
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21
When cold, whisk in the sour cream and freeze in an ice cream machine.
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22
When frozen, use a small ice cream scoop to make walnut-sized balls and freeze solid again.
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23
To assemble, let the sorbet soften slightly.
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24
With a larger ice cream scoop, dig out flat globs of sorbet and pack it around the ice cream balls, covering completely.
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25
Freeze for 30 minutes.
