Ice Cream & Sorbet

Featured Recipe

Tropique Salad

Yield: 12 Servings
Source: Kristen Murray, Fenovil - 2010 International Pastry Competition

Black Pepper Cheesecake:
    • 6 oz. cream cheese
    • 2 tbsp. sugar
    • 1/2 tbsp. spiced rum
    • 1 tsp. lemon juice
    • 1/4 tsp. vanilla extract
    • 1 egg
    • 1 cup crème fraîche, whipped
    • pinch of sea salt
    • 1/4 tsp. coarsely chopped black pepper

1. Preheat the oven to 325°F.
2. Cream the cream cheese with the sugar.
3. Add the egg and liquids and stir to combine.
4. Fold in the whipped crème fraîche with the salt and pepper.
5. Pipe the mixture into small 2-inch hemisphere fleximolds.
6. Bake in a covered water bath for 6 to 8 minutes or until set.
7. Cool at room temperature and transfer to the freezer to aid in un-molding.
8. Cheesecakes should set for an hour.
9. Invert onto small squares of wax paper and reserve for plating.

Rum Granité:
    • 1 L. water
    • 200 g. sugar
    • 1 stalk lemongrass
    • 1 tsp. coriander
    • ½ vanilla bean
    • zest of 1 lime
    • 1 tsp. Szechuan peppercorns
    • 3 Kaffir lime leaves
    • 250 mL. white rum

1. Infuse the water with the aromatics over medium heat; remove from heat and add the fresh mint and cilantro and steep for 20 minutes.
2. Add the rum and strain through a chinois.
3. Freeze.
4. Scrape intermittently to create uniform ice crystals.

Sorbet Base (Yield: 1 Quart):
    • 1000 g. water
    • 200 g. glucose powder
    • 800 g. sugar
    • 20 g. trimoline

1. Heat the water, glucose powder, sugar and trimoline to 170°F.
2. Be sure all sugar is dissolved.
3. Strain through a chinois and chill for 24 hours prior to processing in a Carpigiani sorbet machine.

Tamaya Gourmet Chilean Carica Fruit Sherbet:
    • 150 g. plain yogurt
    • 65 g. glucose
    • 30 g. trimoline (inverted sugar)
    • 60 g. sugar
    • 2 g. pectin
    • 500 g. Tamaya Gourmet Chilean carica fruit
    • small pinch fleur de sel

1. Warm the yogurt in a small pot over a low heat, and add the glucose and trimoline.
2. Whisk together the sugar and pectin and add to the stabilized yogurt mixture.
3. Heat the mixture to 170°F.
4. Add the carica fruit.
5. Let the mixture ripen for 24 hours.
6. Mix and strain through a chinois.
7. Churn in a Carpigiani sorbet machine.
8. Reserve for service.

Avocado Sorbet:
    • 500 g. ripe avocado
    • 200 g. sorbet base
    • small pinch fleur de sel
    • juice of 1 lime

1. Combine the avocado, lime, and fleur de sel with the sorbet base and mix thoroughly.
2. Strain through a chinois.
3. Churn in the Carpigiani gelato machine.
4. Reserve for service.

Lychee Sorbet:
    • 500 g. The Perfect Purée Lychee Puree,  thawed
    • 250 g. sorbet base
    • small pinch fleur de sel

1. Combine all ingredients and mix thoroughly.
2. Strain through a chinois.
3. Churn in the Carpigiani gelato machine.
4. Reserve for service.

Raspberry Sorbet:
    • 500 g. fresh raspberries
    • 250 g. sorbet base
    • small pinch fleur de sel

1. Combine all ingredients and mix thoroughly.
2. Strain through a chinois.
3. Churn in the Carpigiani gelato machine.
4. Reserve for service.

Seed and Nut Croquant:
    • 100 g. fondant
    • 65 g. glucose
    • 20 g. sesame seeds
    • 20 g. poppy seeds
    • 20 g. sunflower seeds
    • 20 g. dried coconut

1. Cook sugar to 160°C and add the seeds and nuts.
2. Spread this mixture on a Silpat and roll between two Silpats to create a thin layer.
3. Cut while warm into long thin shards, about 6 or 7 inches.
4. Grind all remaining trim into a powder and store in an airtight container.

To Assemble and Serve:
    • fresh raspberries
    • micro coriander
    • micro basil

1. Sprinkle the croquant powder in a line down the center of a rectangular plate.
2. Place the cheesecakes on the powder, evenly spacing them and leaving room for the sorbets.
3. Quenelle sorbets alternating color profile and set them at a bias on the late, i.e. avocado, lychee, carica, and raspberry.
4. Place croquant shards so as to playfully accent the soft shapes of the quenelle and cheesecake and to create an architectural element.
5. Put five quartered fresh raspberries per plate, as well as small leaves of coriander and basil (5 to 7 leaves total).
6. Finish with a delicate spoon of the rum granité.

Complimentary Samples

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
  • Apricot
  • Tamarind
  • Cherry
  • Pear
  • Prickly Pear
  • Papaya
  • Green Apple
  • Blueberry
  • Roasted Red Pepper
  • Meyer Lemon
  • Pink Guava
  • Coconut
  • Key Lime
  • Blood Orange
  • Banana
  • Pomegranate
  • Blackberry
  • Orange
  • Lemon Zest
  • Passion Fruit
  • White Peach
  • Strawberry
  • Kiwi
  • Lychee
  • Mango
  • Black Currant
  • Red Raspberry