Dessert - Ice Cream Assorted
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Wendy JacksonDessert - Ice Cream Assorted
Uploaded by
Wendy JacksonAlmond Ice Cream Full fat milk Double cream Milk powder Softened marzipan Caster sugar Glucose
Egg yolks Amaretto Roasted Flaked Almonds
Method 1. Place the milk, cream, milk powder and softened marzipan into a saucepan and slowly heat. At 45C, add the liquid glucose and bring to the boil. 2. Beat the sugar and egg yolks together and pour the boiled milk onto the yolks. 3. Return to the pan and cook the mixture, continuously stirring until it reaches 85C. Immediately pass through a fine chinois into a bowl. 4. Chill quickly over a bain marie of iced water or in a blast chillier. 5. Crush the flaked almonds and add to the custard. 6. Add the Amaretto if required then churn in an ice cream machine.
570ml 160ml 40g 50g 80g 40g 3 25ml 25g
1140ml 320ml 75g 100g 160g 80g 6 50ml 50g
Coconut ice cream Milk Caster sugar Double cream Coconut flesh only Vodka Chopped mint
Method 1. 2. 3. 4. 5. Grind the flesh of the coconut in a food processor until it is in small pieces. Heat the milk and sugar together in a medium pan over a low heat, until the sugar has dissolved. Let the milk cool, before stirring in the cream, coconut pieces, vodka and chopped mint. Transfer the mixture to an ice cream maker and churn Serve once the ice cream is frozen.
290ml 85g 290ml 1 2tbsp 1 bunch
Fromage Frais Sorbet Fromage frais Lemon juice Water Sugar Glucose 200g 20ml 80ml 85g 10g 400g 40ml 160ml 170g 20g
Method 1. Place the water, sugar and glucose in a pan. Bring to the boil and simmer for 2 minutes. Remove from the heat and place into a sterilised plastic contain and leave to cool. 2. Place the Fromage frais, sorbet syrup and lemon juice together in a bowl and mix well together. 3. Pass through a fine chinois and churn in an ice cream machine.
Chocolate Sorbet Whipping cream Fresh milk Caster sugar Cocoa powder Dark chocolate 250ml 500ml 50g 100g 15g 500g 1 litre 100g 200g 30g
Method 1. Combine the cream and milk in a saucepan and place on a medium heat. 2. Add the sugar and cocoa powder. 3. Stir in well and bring the liquid to the boil. 4. Remove from the heat and stir in the chopped chocolate. 5. Pass through a fine chinois and leave to cool then freeze in an ice cream machine.
Clotted cream ice cream Clotted cream Milk Egg yolks Caster sugar 300ml 150ml 5 115g 600ml 300ml 10 230g
Method 1. Place the cream and milk in a sauce pan and heat gently until on the verge but not boiling. 2. Meanwhile whick the egg yolks with the sugar in a large bowl until well combined. 3. Slowly add the hot cream mixture, continuing to whisk as you do so. 4. Pour the mixture back into the sauce pand and cook over a low heat, stirring constantly, until thick enough to coat the back of a wooden spoon. Becareful not to let the mixture get too hot or it might split. Approx. 85C. 5. Pass through a fine chinois and allow to cool completely. 6. Churn in an ice cream machine.