Directions

1. Store the KitchenAid® Ice Cream Maker in the freezer on the coldest setting for at least 15 hours before making your sorbet.
2. Combine heavy cream, sugar, and salt together in a medium pot over moderately high heat. Bring this mixture to a boil. While it is reaching temperature, combine the egg yolks, lemon juice and vanilla in a small bowl, and beat it with your KitchenAid® Hand Mixer until smooth.
3. When the cream mixture has started to boil, slowly add a few tablespoons at a time to the yolk mixture, in order to warm up the eggs without curdling. Once the egg mixture is tempered, slowly add it to the boiling cream mixture, stirring constantly.