Ice Cream & Sorbet

Featured Recipe

Passion Fruit-Elderflower Ice Cream with Pistachio Cake

Source: Pastry Chef John Park of Lukson – Culver City, CA

Pineapple Sauce:
    • 500 g. The Perfect Purée Carmelized Pineapple Concentrate,  thawed
    • 75 g. sugar
    • lemon juice
    • 4 g. agar

Method:
1. Bring the pineapple concentrate, sugar, and lemon juice to a boil. Whisk in the agar and cook for 30 seconds. Chill overnight, blend, strain, and place in a squeeze bottle.


Pistachio Pastry Cream:
    • 32 oz. milk
    • 4 oz. sugar
    • 1 vanilla bean
    • 6 oz. eggs
    • 2 1/2 oz. cornstarch
    • 4 oz. sugar
    • 2 oz. butter
    • pinch of salt
    • 10 oz. PreGel pistachio paste

Method:
1. Bring the milk, sugar, vanilla bean, and salt to a boil. Whisk the eggs, sugar, cornstarch, and salt together, and temper into the liquid. Cook over medium-heat for one minute to cook out starch, strain, and fold in the butter and pistachio paste. Cover with plastic wrap, pressing directly on top of pastry cream and cool. Place into a piping bag, pipe into ¾-inch round flexi molds and freeze.


Sicilian Pistachio Streusel:
    • 220 g. Sicilian pistachios
    • 380 g. all-purpose flour
    • 180 g. confectioner’s sugar
    • 220 g. butter, cubed and chilled in freezer
    • 1 1/2 tsp. salt

Method:
1. Toast pistachios at 300°F for 7 minutes. Process the flour, sugar, salt, and half the pistachios in a Waring food processor. Add cold butter and combine. Remove from food processor and fold in the remaining pistachios.


Caramelized Pineapples:
    • 1 pineapple
    • 5 oz. butter
    • 2 oz. brown sugar
    • 8 oz. sugar
    • pinch of salt

Method:
1. Cut the pineapples into 1-inch cubes. Brown the butter in a sauté pan; add in the sugars and salt and caramelize over high heat. Add in the pineapple and cook until the juices start to release. Place pan in a 300°F oven and cook for 5 minutes.


Greek Yogurt Sphere:
    • 220 g. Greek yogurt
    • 80 g. skim milk
    • 50 g. sugar
    • 1000 g. water
    • 10 g. sodium alginate

Method:
1. Create a water bath with the water and sodium alginate. Combine the Greek yogurt, skim milk, and sugar. Spoon the mixture into the water bath and allow to set for 3 to 4 minutes. Transfer the spheres into cold water.


Passion Fruit-Elderflower Ice Cream:
    • 700 g. milk
    • 500 g. cream
    • 225 g. sugar
    • 36 g. invert sugar
    • 75 g. dextrose
    • 100 g. milk powder
    • pinch of salt
    • 200 g. egg yolks
    • 200 g. The Perfect Purée Passion Fruit Concentrate,  thawed
    • 50 g. elderflower syrup

Method:
1. Bring the milk, cream, sugar, invert sugar, and dextrose to a simmer. Add the milk powder and salt and bring to a boil. Temper in the egg yolks, strain, and cool in an ice bath. Add in the purée and syrup and spin in an ice cream machine according to the manufacturer’s instructions.


Mascarpone Batter:
    • 6 oz. butter
    • 7 oz. sugar
    • 2 eggs
    • 1/2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 8 oz. all-purpose flour
    • 5 oz. mascarpone

Method:
1. Cream the butter and sugar in a Hobart stand mixer with the paddle attachment until pale. Add the eggs and continue to mix. Add the baking powder, baking soda, salt, flour, and mascarpone and mix until just combined. Place batter in a piping bag and reserve.


Pistachio Cake:
    • mascarpone batter
    • pistachio pastry cream
    • Sicilian pistachio streusel

Method:
1. Place 10 Demarle 3-inch ring molds on a half sheet tray lined with parchment paper. Spray the mold lightly with baking spray, then pipe a ring of the Mascarpone Batter into each mold. Place a frozen round of Pistachio Pastry Cream in the center of each mold and top with 2 tablespoons of the Sicilian Pistachio Streusel. Bake at 300F for 22 minutes. Remove the ring molds and allow cakes to cool.
2. Bake the remaining streusel on a lined sheet tray at 300°F for 12 minutes. Cool and break up any large chunks.

To Assemble and Serve:
Warm up the Pistachio Cake and place on the plate. Add a few pieces of the Caramelized Pineapple. Spoon some Pistachio Streusel on and around the pineapple. Place a Greek Yogurt Sphere on the plate, and squeeze a few dots of the Pineapple sauce around it. Quenelle the Passion Fruit-Elderflower Ice Cream on top of the streusel.

Complimentary Samples

Recipe List:

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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
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Passionfruit Macadamia Ice Cream
Pear Sorbet
Perfectly Peach Ice Cream
Piña Colada Sorbet
Pink Guava Ice Cream
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Raspberry Sorbet
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Raspberry-Red Pepper Sorbet with Roasted Red Pepper Cream
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  • Blood Orange
  • Strawberry
  • Red Raspberry
  • Black Currant
  • White Peach
  • Blackberry
  • Tamarind
  • Pomegranate
  • Pink Guava
  • Passion Fruit
  • Pear
  • Green Apple
  • Key Lime
  • Orange
  • Blueberry
  • Mango
  • Banana
  • Coconut
  • Meyer Lemon
  • Kiwi
  • Apricot
  • Lemon Zest
  • Roasted Red Pepper
  • Prickly Pear
  • Cherry
  • Lychee
  • Papaya