Love ice cream? The scoop on how you can make the sweet treat at home

MILWAUKEE -- July is National Ice Cream Month -- and what better way to celebrate than making it at home! Chef Miles borghgraef joins Real Milwaukee to show us how to not only make ice cream -- but also sorbet.

Toasted Almond Ice Cream

2 days prior:
Add the 1# toasted almonds to the 58oz whole milk. That's it for day 1!:)

1 day prior:
Over medium heat, bring the almonds, milk, corn syrup, and salt up a simmer, and then immediately turn off. While that's cooking add the sugar to your egg yolks and whisk until it takes on a pale yellow color. With the help of a friend, strain the hot milk mixture over the eggs and sugar, a little at a time, while stirring constantly. Once all the almonds are stained out, return the mixture to the pot and turn back on to low heat. Cook, while continuing to whisk constantly until the cream begins to 'ribbon' probably a total of 10 minutes. Remove from heat, strain once more to make sure all pieces of almonds are discarded and then chill over night.

The day of: prepare the ice cream according to the instructions of your machine or.....find yourself some liquid nitrogen!

Fresh Melon Sorbet

1 day prior:
Bring the sugar, water, and salt to a simmer. Making sure to dissolve all of the sugar into the water. Remove from heat and let cool. Once cool, mix with the melon puree and lemon juice. Let sit over night to let the flavors come together.

The day of: And then prepare according to the instructions on your ice cream machine.