Jude, I would love to see your lemon sorbet with extra protein boost. . .I have read your posts in the past about the 2 kinds of lemon syrup. . .and haven't found both yet.

Lemon is a true passion for me. (one of many!)

Since you are a chef, would lemon curd make a good basis for a sorbet? Plus other ingredients, I'm sure. . .

The love of a great vanilla ice cream is deep in my southern roots (visions of the porch swing and the old crank ice cream freezer. . .) That's why I'm looking for the perfect "custard" type vanilla.

One more thing. . .I read on another board that using a vacuum sealer on ice cream makes it spoonable later after freezing.

Anybody have that experience? I would love to put ice cream for later into the freezer, but not if it goes rock hard.

Too many questions!