MANGO SORBET
750Gr mango flesh
250m sugar syrup
1 helped kitchen spoon of glucose syrup
Method
In a blender puree the mango with the syrup and glucose syrup until smooth
pass through fine strainer and chill for an hour until cold
churn in an ice cream machine until still
freeze until needed
VANILLA ICE CREAM
2000Ml cream
24 egg yolks
2.5 vanilla beans split in half
360gr castor sugar
Method
bring the cream and vanilla beans to a simmer then remove from heat and allow to infuse for half an hour
in a mixing bowl mix the yolks and sugar until pale and thick
slowly poor the hot cream mixture in to the egg's stirring all the time
place the mixture back in the pot and cook out over a gentle heat, stirring all the time until it coats the back of the spoon
remove beans
pour in to an ice cream machine and churn until ready
Pear sorbet
3KG ripe pears pealed and cored
3lt water
800gr castor sugar
400gr glucose syrup
3- lemon juice
half vanilla pod
method
combine all the ingredients in to a sauce pan and simmer until tender
puree and pass through a fine strainer
churn until ready
honey lavender ice cream
2 cups heavy cream
1 cup half-and-half
2/3 cup mild honey
2 tablespoons dried edible lavender flowers*
2 large eggs
1/8 teaspoon salt
Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
I have just writen these straight out of my own recipe book try make sense of it haha
750Gr mango flesh
250m sugar syrup
1 helped kitchen spoon of glucose syrup
Method
In a blender puree the mango with the syrup and glucose syrup until smooth
pass through fine strainer and chill for an hour until cold
churn in an ice cream machine until still
freeze until needed
VANILLA ICE CREAM
2000Ml cream
24 egg yolks
2.5 vanilla beans split in half
360gr castor sugar
Method
bring the cream and vanilla beans to a simmer then remove from heat and allow to infuse for half an hour
in a mixing bowl mix the yolks and sugar until pale and thick
slowly poor the hot cream mixture in to the egg's stirring all the time
place the mixture back in the pot and cook out over a gentle heat, stirring all the time until it coats the back of the spoon
remove beans
pour in to an ice cream machine and churn until ready
Pear sorbet
3KG ripe pears pealed and cored
3lt water
800gr castor sugar
400gr glucose syrup
3- lemon juice
half vanilla pod
method
combine all the ingredients in to a sauce pan and simmer until tender
puree and pass through a fine strainer
churn until ready
honey lavender ice cream
2 cups heavy cream
1 cup half-and-half
2/3 cup mild honey
2 tablespoons dried edible lavender flowers*
2 large eggs
1/8 teaspoon salt
Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
I have just writen these straight out of my own recipe book try make sense of it haha