Recipes

1. Boil the milk and the cream with, milk powder, trimoline, textrose and agar-agar 2. Mix the eggs yolk with the sugar, add the vanilla bean  3. pour the boiling liquid on the eggs  4. bring the mixture up to 84ºC 5. place in the ice cream machine or pacojet

1. In a saucepan, combine the cream, milk, vanilla Cognac, sugar, and vanilla bean seeds and pod and place over medium-high heat until the sugar is dissolved, stirring frequently. 2. Stir in the glucose. Strain through a fine-mesh sieve and cool the mixture in an ice bath. 3. Process the base in an ice cream machine according to the manufacturer’s instructions.

In a medium saucepan, combine the vanilla seeds and pods, milk, cream, and half of the sugar and cook over low heat for about 12 minutes. Turn off the heat, but leave the saucepan on the stove top. In a medium bowl, combine the egg yolks with the remaining sugar, mascarpone cheese, glucose, and lime zest. Add some of the hot milk mixture to the egg yolk mixture to temper the eggs, then return the entire mixture to the saucepan. Cook over low heat, stirring with a wooden spoon until the sauce thickens enough to coat the back of the spoon and reaches 80°C. Strain the custard into a shallow pan and cover its surface with plastic wrap; keep the edges of the wrap raised so steam can escape. Chill for 4 hours. Process the base in an ice cream machine according to the manufacturer’s instructions

In a saucepan, bring the heavy cream, milk, Trimoline, and vanilla bean seeds and pods just to a boil over medium-high heat. In a bowl, whisk together the egg yolks and sugar. Whisk a small amount of the hot cream mixture into the egg yolk mixture to temper the eggs, then return the entire mixture to the saucepan and cook, stirring constantly, to 77°C. Cool in an ice bath, then refrigerate for at least 4 hours. Strain the mixture and whis kin the sourcream. Process in an ice cream machine according to the manufacturer’s instructions. Spread the ice cream into twelve flexible silicone demisphere molds and freeze until ready to plate.

In a sauce pan, add strawberry puree, sugar and essence strawberry bring to a boil to obtain 30 brix place in icecream machine

Heat the milk, the vanilla pod and the coarsely chopped lemongrass. From 25°C, add the milk powder. At 30°C, add the sugars (reserve a small part to mix with the stabilizer). At 35°C, add the fat (yolks and cream). At 45°C, add the stabilizer and the remaining sugar. Pasteurize the whole at 85°C. Sieve, mix and cool to 4°C. Leave to mature for at least 12 hours at 4°C. Turbine and store at -18°C.

Cook the honey at 118°C Whisk into the egg yolks. Beat until completely cooled. Fold in the whipped cream and glucose atomisé.

place milk and sugar in a bowl. combine yogurt, and cream. cook sugar and milk and pour to the combine cream and yogurt place in the icecream machine  remome and tranfer to a stainless steel container   

Heat the egg yolks, milk, cream, powdered milk, pistachio paste and sugar to 85 °C to make a crème anglaise. Strain through a china cap sieve and cool. mature by Resting for 24 hrs before using.  

Roast the crust for 20 minutes at 150 ° C. Take some of the sugar to add to the stabilizer. Heat the milk and the milk powder. Add the sugars (sucrose, atomized glucose and invert sugar) at 30 ° C. Pour the hot nut into the mixture. Incorporate at 40 ° C the fat (cream and egg yolks), mix. Stir the combined stabilizer / sugar mixture at 45 ° C. Pasteurize the mixture at 85 ° C. Homogenize or mix. Cool. Let it mature minimum 12 hours at 4 ° C, with the cocoa nibs. Mix, Chinese and turbinate the mix.

Perform a rigorous weighing of all the ingredients. Thoroughly mix the stabilizer with 110 g of sugar (10 times its weight). Mix the water, inverted sugar, 50 g sugar and skimmed milk powder, rise to 45 ° C. Add the chopped Gianduja and the sugar-stabilizer mixture. Perform the complete pasteurization cycle. Mature 12 h at 4 ° C.