Ice Cream & Sorbet

Featured Recipe

Coconut Frozen Yogurt with Mango Caramel and Gelées

Source: Pastry Chef Kymberli DeLost of Japonais – Chicago, IL

Coconut Frozen Yogurt (Yield: 1.5 kilograms):
    • 780 g. skim milk
    • 150 g. sugar
    • 100 g. PreGel ice cream stabilizer
    • 450 g. The Perfect Purée Coconut Puree,  thawed
    • 120 g. Greek yogurt

Method:
1. Heat the milk in a pot to 65ºC. Whisk together the sugar and stabilizer. Whisk the sugar mixture into the milk and heat to 85ºC. Remove the mixture from the heat and stir in the coconut puree. Cool the mixture over an ice bath until it reaches 35ºC and stir in the yogurt. Cool and mature at least 6 hours. Process in a Bravo ice cream machine according to the manufacturer’s instructions.


Blueberry Gelée (Yield: 1/3 cup):
    • 40 g. sugar
    • 3 g. glucose powder
    • 1 g. agar agar
    • 100 g. The Perfect Purée Blueberry Puree,  thawed

Method:
1. Whisk together the sugar, glucose powder and agar agar. Put the blueberry puree in a small pot and gradually whisk in the sugar mixture. Heat the mixture and allow to boil for approximately 5 minutes. Remove from the heat and pour into Demarle shallow square molds. Allow to set. When firm, cut into tiny "ice" shapes and reserve in cooler.


Pink Guava Gelée:
    • 83 g. The Perfect Purée Pink Guava Puree,  thawed
    • 20 g. sugar
    • 1 g. gelatin sheets, bloomed

Method:
1. In a small saucepot, heat the guava puree and sugar until sugar has dissolved, then remove from heat. Stir in the gelatin just until it has dissolved. On a flat surface, pour the mixture onto an acetate sheet cut to fit into a shallow sheet pan, approximately 4½ inches X 3¼ inches. Allow to set and pull into irregular shaped sheets. Reserve in cooler.


Strawberry Gelée (Yield: ¼ cup):
    • 75 g. The Perfect Purée Strawberry Puree,  thawed
    • 25 g. confectioners’ sugar
    • 1/2 g. gelatin sheets, bloomed

Method:
1. Preheat a convection oven to 70ºC. Put the puree in a small saucepan, and gradually whisk in the sugar. Heat the mixture to 100ºC. Wring out the gelatin and whisk it into the purée. Brush or pour the mixture onto a Silpat in random strokes. Air dry for 30 minutes. Bake in the convection oven until dry. While still warm, form into shapes. If they start to crack or are hard to remove, place back in oven until pliable. Put the shaped pieces on a dry towel and hold in air tight containers at room temperature.


Kiwi Spheres (Yield: 1 X 4½-inches x 3¼ inches pan):
    • 225 g. fine sugar
    • 4 g. pectin
    • 200 g. The Perfect Purée Kiwi Puree,  thawed
    • 40 g. glucose
    • 4 g. tartaric acid
    • 15 ml. kiwi liqueur

Method:
1. Whisk 25 grams of the sugar into the pectin. In a heavy bottom sauce pot, bring the kiwi puree to a boil. Boil for approximately 2 to 3 minutes until the mixture reaches 90ºC. In 3 parts, gradually whisk in the remaining fine sugar. Whisk in the glucose. Stirring constantly, heat to 107ºC. Stir in tartaric acid. Remove from the heat and stir in liqueur. Immediately pour through a fine-meshed sieve onto a Silpat-lined shallow pan. Torch the top to remove surface bubbles and lie another silpat against the surface. Allow to cool and set at room temperature. Using different size melon ballers, scoop out kiwi spheres. Keep in airtight container at room temperature.


Mango Caramel (Yield: 20 pieces):
    • 70 g. fine sugar
    • 35 g. glucose
    • 100 g. heavy cream
    • 10 g. cocoa butter
    • 5 g. butter
    • 50 g. The Perfect Purée Mango Puree,  thawed

Method:
1. In a small sauce pot, bring the sugar and glucose to 110ºC. Stir in the heavy cream and bring mixture up to 108ºC. Remove from the heat and whisk in the cocoa butter, butter and mango puree. Pour the mixture into molds and allow to cool. Freeze and remove from molds. Hold in airtight container in cooler.


Mochi (Yield: 2 cups):
    • 150 g. glutinous rice flour
    • 150 g. sugar
    • 2 g. baking powder
    • 130 g. coconut milk
    • 55 g. water

Method:
1. Preheat the oven to 160ºC. Mix the flour, sugar, baking powder, coconut milk and water together until smooth. Pour the batter onto a ¼ sheet pan and cover with foil. Bake until set. Cut into pieces and roll in cornstarch. Keep in airtight container at room temperature.

To Assemble and Serve:
Arrange the Mochi, Mango Caramel, Kiwi Spheres, Blueberry, Strawberry and Guava Gelées on a plate. Add the fresh fruit. Plate a scoop of Coconut Frozen Yogurt.

Complimentary Samples

Recipe List:

Ice Cream & Sorbet

Alessandro's Kiwi Sorbet
Apricot Sorbet
Banana Sorbet
Black Currant Ice Cream
Black Currant Sorbet
Blackberry Ice Cream
Blood Orange Armagnac Granite
Blueberry-Vanilla Mascarpone “Rock” and Peach-Passion Sorbet
Carmelized Pineapple Chile Gelato
Cherry Sorbet
Cherry Sorbet by Meg Galus
Coconut Frozen Yogurt with Mango Caramel and Gelées
Coconut Ice Cream
Coconut Lime Sorbet
Delicate Red Raspberry Sherbet
Exotic Fruit Mousse
German Chocolate Cake and Ecuador Chocolate Crémeux
Ginger Ice Cream
Green Apple Sorbet
Green Apple Sorbet and Hay Ice Cream with Buttermilk Mousse
Kiwi Sorbet
Lemon–Cherry Ice Cream
Light Raspberry Ice Cream
Lime Meringue with Jasmine Tea Cuajada, Raspberry, Lychee Sorbet
Lychee & Vanilla Bean Ice Cream
Lychee Ginger Sorbet
Lychee Sorbet with White Chocolate Crémeux
Lychee Sorbet, Pineapple, Carica, and Eucalyptus Yogurt
Mandarin Tangerine Sorbet
Mango Sherbet
Mango Sorbet
Olive Oil & Lime Financier and Carmelized Pineapple Chile Gelato
Passion Fruit Ice Cream
Passion Fruit Sorbet
Passion Fruit-Elderflower Ice Cream with Pistachio Cake
Passionfruit Macadamia Ice Cream
Pear Sorbet
Perfectly Peach Ice Cream
Piña Colada Sorbet
Pink Guava Ice Cream
Pink Guava Sorbet
Pistachio Linzer with Red Raspberry Ice Cream
Pistachio Veil with Carmelized White Chocolate Cremeux
Pomegranate Ice
Pomegranate Sorbet
Pomegranate-Vodka Granita
Prickly Pear Sorbet
Raspberry Sorbet
Raspberry Sorbet and Greek Yogurt Swirl with Raspberry Melba
Raspberry-Red Pepper Sorbet with Roasted Red Pepper Cream
Red Raspberry Sorbet
Sangria: Jellied Spicy Cranberry with Candied Citrus
Soup De’ville
Strawberry Ice Cream
Sweet Hibiscus Sorbet
Tamarind Sorbet
Tamaya Gourmet Chilean Carica Fruit Fettuccine
Tropical Fruit Sushi
Tropique Salad
Very Berry Ice Cream
White Peach Sorbet
Zov’s Bistro Pomegranate Sorbet
  • Lychee
  • White Peach
  • Pink Guava
  • Key Lime
  • Banana
  • Mango
  • Prickly Pear
  • Apricot
  • Coconut
  • Red Raspberry
  • Tamarind
  • Passion Fruit
  • Kiwi
  • Blueberry
  • Cherry
  • Strawberry
  • Blood Orange
  • Roasted Red Pepper
  • Green Apple
  • Blackberry
  • Papaya
  • Black Currant
  • Lemon Zest
  • Meyer Lemon
  • Pomegranate
  • Orange
  • Pear